I used this lemon curd as a filling for yesterday’s coconut oil sponge recipe it was full of lemony flavour and just sweet enough, but not too sweet.
I have been using the remainders from the cake on almost everything: toast, scones, biscuits. It tastes just as good as smothered over a victoria sponge!
Lemon Curd Scone
I have to admit up until I made this last week I had never even tasted lemon curd before. To be honest the word curd, just doesn’t sound that appetising. Thankfully I was dead wrong and now I feel like I have to make up for lost time!!
Lemon Curd Recipe
- the juice of 4 lemons
- the rind of 2 lemons (half the ones above), I used the other half to flavour the coconut oil sponge I made at the same time
- 4 eggs
- 150g of caster sugar
- 80g of coconut oil or 110g of butter
- 3/4 tablespoon of cornflour
METHOD
- Lightly whisk the eggs in a medium saucepan.
- Add the remaining ingredients and put over a medium heat, for 8 minutes until the sauce thickens. You will need to constantly whisk the mixture as it heats to ensure no lumps.
- Once thickened turn down the heat to your lowest sitting, and leave to simmer for a further minute, again constantly whisking. (You’ll get muscles from this one…) Then remove from the heat and allow to cool.
- Once cooled you will need to chill it, put it in a bowl and cover with cling-film making sure the cling-film is pressed over the curd, and place it in a fridge for at least 2 hours. I left mine overnight.
This should keep in the fridge for around two weeks, if it lasts that long!