Brilliant yellow zingy taste, so, so quick and versatile too: Spread it on your toast, pour it over a pudding, bottle it and take it round to friends… This was an instant cross-eyed-with-pleasure Castle Farm hit that Gwyn cooked up in a matter of minutes. What’s more, if you’ve got lemons, eggs, sugar, butter and a microwave, you could be eating fresh lemon curd about 10 mins from now.
Lemon Curd
Juice of 2 lemons
50g caster sugar
150g butter
3 eggs + 1 extra yolk
If you want an exceptional lemon curd, get free range organic everything, particularly the eggs, and the butter. I’m not sure what a free range lemon would look like – or caster sugar for that matter – but you get the idea.
Mix the lemon juice, caster suage and butter together and microwave until the butter’s melted and sugar dissolved. Let it cool for a mo.
Beat all the eggy stuff together then stir into the butter mixture.
Microwave this mixture 1 minute a time, whisking and checking consistency after each minute, for a total of 3 or 4 minutes depending on how thick you want it.
Admire colour, smell briefly – then eat in whatever way you fancy. Mmmmm.
