I love making lemon curd, especially when making meringues as they go very well together and mean you never have any egg yolks left over! On this occasion however I did have a couple of egg yolks lurking in the fridge so decided to use them up in a yummy lemon curd.
Now, my lemon curd has a reputation for being so lemony it almost takes the skin off the roof of your mouth(!), Chris calls it ATOMIC Lemon curd! This is fabulous for Chris and I as we are huge lemon fans, however my Grandmother does not agree and prefers rather more subtle flavours. In an effort to see how this would work out, I tried this recipe with the juice of only four lemons (instead of five) and it is still very nice indeed!
This recipe is from the wonderful Cook Yourself Thin Cookbook which I love and is super dooper easy, so something great to make up and pop into cupboard for when you need it!
2 level tablespoons cornflour
100g golden caster sugar
Juice of 4 or 5 lemons (depending on how atomic you’d like this!) and the zest of 2
2 free-range egg yolks
1) Put all ingredients except only the egg yolks into a small saucepan on the hob over a low-medium heat.
2) Stir or whisk for 5-8 minutes until the mixture has thickened.
3) Leave the mixture to sit for 5 minutes, in order to be cool enough to receive the egg yolks
4) Stir or whisk in the eggs yolks
5) Cool and either serve or put in a jar
Lovely, perfect results every time! I love to serve with meringues and ice cream or frozen yoghurt!