This week has been a week of change. Goodbye to: having a boyfriend, working in Shoreditch, cycling to work on a death trap and being the youngest in the family... Hello to: being single again, working in Clarkenwell, cycling to work on a bike with actual working brakes, and my sister-in-law’s due date (one week today!)!
In the midst of all this change I had the family over for a very relaxed afternoon tea on Sunday... one of the stars of the show (in comparison say, to the overly “caramelised” fruit scones) was the lemon curd. A delicious way of disguising the slightly overcooked scones if ever I found one! It was so good it was also sandwiched with some sweetened mascarpone between lavender shortbreads, slathered on toast and dolloped on sticky gingerbread... a bit of an all-rounder hero really!
Place the lemon juice, zest, sugar and butter in a bowl over simmering water. Stir this until the butter has melted.
Beat together the eggs and the extra yolk and stir into the bain marie. Cook stirring regularly for 10 minutes until thick.
Remove from the heat and stir until it is cool. Pour into sterilised jars and seal.
It will keep in the fridge for a couple of weeks.
4 unwaxed lemons, zest and juice
200g sugar
100g butter, cut to cubes
3 eggs and 1 egg yolk
200g sugar
100g butter, cut to cubes
3 eggs and 1 egg yolk
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