LEMON CURD

Snack

Extremely quick and simple to make, lemon curd is a traditional English lemon cream, used to fill cakes and desserts

INGREDIENTS

Lemons

Eggs

Egg yolk

Sugar

200 g

Virgilio butter

100 g

Cornflour

30 g

Extremely quick and simple to make, lemon curd is a traditional English lemon cream, used to fill cakes and desserts or spread on toast or biscuits for a delicious breakfast or snack.

To prepare the lemon curd, start by grating the zest of 3 lemons; squeeze the juice and mix with the sieved cornflour.

Cut the Virgilio butter into cubes and melt in a double saucepan; add the sugar and mix well. Whisk the eggs in a separate bowl, then add to the butter mixture. Stirring continuously, add the lemon zest and juice with cornflour; keep stirring over a very low heat until the mixture thickens, so that the egg does not cook - the mixture should never boil. When the mixture coats the back of a wooden spoon, it is ready and can be removed from the heat.

Strain the mixture through a very fine-meshed sieve to remove the lemon zest and any lumps. Your lemon curd is ready to use in desserts, on bread or toast for a delicious treat.