THE LAST BITE How to make your own lemon curd
Master this classic recipe and take your toast to new citrussy heights
If you’ve never made a citrus curd before, give this one a go – it’s so simple. You can replace the lemon with any citrus juice and zest – a mixture of grapefruit and orange is delicious and perfect for breakfast. It won’t keep for as long as shop-bought varieties, so use it within a couple of weeks. Chances are it’ll be gone after a few days…
MAKES 200g PREP 10 mins COOK 15 mins EASY V
2 lemons, zested and juiced 100g caster sugar 50g butter 2 eggs, beaten
1 Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a whisk, stir in the beaten egg. Keep gently whisking the mixture over the heat for about 10 mins until thickened like custard.
2 Pour the cooked curd through a sieve into a jug to remove the zest, then pour into a sterilised jar. And that’s it.
PER TBSP 50 kcals • fat 3g • saturates 2g • carbs 6g • sugars 6g • fibre none • protein 1g • salt 0.7g