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Lemon Curd

From the book Indulge by Claire Clark

Introduction

Lemon curd is easy to make and delightful on toast, shortbread, or spread between a layer cake. It’s also useful as a filling for French Macaroons.

Ingredients

	6	oz. unsalted butter, melted
	5½	oz. caster sugar (superfine sugar)
	~	Juice of 4 lemons
	2	medium eggs
	1	gelatin sheet

Steps

Put the melted butter, sugar, lemon juice, and eggs into a large, heatproof bowl or steamer insert and whisk until smooth. Place the bowl over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Whisk continuously until the mixture thickens; it should leave a trail on the surface when drizzled from the whisk.
Soak the gelatin sheet in a large bowl of cold water for about 5 minutes, until it is completely soft. Remove from the bowl, squeeze out excess water, and then dissolve the gelatin in 1 tablespoon of boiling water. Add it to the hot curd and mix well.
Pass the curd through a fine sieve and then blitz it in a food processor for a minute or two, until it lightens slightly in color and becomes aerated. Cool before using.

Notes

Kept covered in the fridge, lemon curd will keep for a week or two.

This content is from the book Indulge by Claire Clark.

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