Catherine Brown

Lemon Curd

Preparation info
  • Yield: To fill a 25 cm baked pastry flan ring or

    2

    jars.
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

As well as being a piquant spread for scones, pancakes and crumpets, this is a useful filling for small and large tarts. Mixed with some double cream it is also a good filling for a Vanilla Butter Sponge.

Ingredients

  • 6 lemons, zest and juice
  • 225 g (8 oz) caster sugar

Method

To Make in a Double Boiler

Put the lemons, sugar and eggs into a double boiler or in a large heatproof bowl over a pan of simmering water. Whisk well to mix thoroughly and dissolve the sugar. Add the butter. Cook, stirring occasionally until it thickens and coats the back of the spoon. Remove from the heat.

To Make in the Microwave

Put the