Lemon curd

Lemon curd is a light custard made with lemon juice. Use it as a layer in a sponge cake or a filling for cupcakes, tarts and macarons, serve it with syrniki, bakes and pancakes, spread it on a soft roll or toast, or spoon it over ice cream. It is an English classic, but the same cream can be made with orange juice.

Ingredients

• lemons — 3
• sugar — 100 g
• egg yolks — 4
• butter — 70 g
• cornflour — 1 tsp

Method

1. Zest three lemons. Rub the zest with the sugar in a heavy-bottomed saucepan — this brings out the aroma of the zest.
2. Add the juice of the three lemons. Pour it through a sieve so that no pips get in, or fish them out afterwards.
3. Add 1 tsp of cornflour. For a thicker cream use more, up to 3 tbsp — for instance if the curd is a cake layer or a macaron filling. For a light sauce, leave the cornflour out.
4. Add the yolks.
5. Set over a low heat and stir constantly. After a couple of minutes add the butter.
6. Do not stop whisking, otherwise the yolks will scramble. As soon as the mixture thickens, take it off the heat.
7. Pass the curd through a sieve to remove the zest, any bits of egg and stray pips. Cover with cling film touching the surface and chill until cold.
8. The finished curd can be transferred to a jar with a lid and kept in the fridge for up to 5 days.