THE LAST BITE How to make your own lemon curd

Master this clas­sic recipe and take your toast to new cit­russy heights

BBC Good Food - - Inside Goodfood - recipe MIRIAM NICE pho­to­graph WILL HEAP

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

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