Lemon curd

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Rich and zesty, Sally's lemon curd recipe is the perfect toast-topper, cake filling, pavlova sauce or edible gift to share with friends and family. This recipe is an easy preserve to make at home as it doesn't involve boiling sugar as for a traditional jam. The lemon mixture is thickened with cornflour, eggs and sugar before whisking in plenty of butter for a glossy texture.

First published in 2016
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Lemon curd


Place the lemon zest and juice in a pan over a medium heat and bring to the boil
Meanwhile, mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar and egg yolks then stir in the cornflour mixture
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened
Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy
Transfer to a clean jar and leave to cool. The curd will keep for a week in the fridge
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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