Hebridean Lemon Curd

Tangy, sharp and a little bit boozy – this lemon gin curd made with Isle of Harris Gin is a real treat. Quicker and easier to make than most jams and marmalades, you can make fruit curds from just about any fruit that can be juiced, but lemon is the most common.

Not only is it delicious on scones, it can be used as a filling for tarts, pies, sponges, whipped with cream into a mousse, or folded into ice-cream.