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250 g
Easy
Published 2008
Made in the same manner as the classic lemon curd, this recipe can be adapted to use any citrus juice.
Whisk the yolks, sugar and zest together in a bowl until pale and creamy. Add the juice and whisk until combined. Stand the bowl over a pan of simmering water and cook until it starts to thicken, stirring constantly.
Still stirring, gradually add the cold butter piece by piece, adding each piece as the previous one melts into the curd. When the last piece of butter has been added, remov