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Thursday, 19 January 2012
The Great British Bake Off's Lemon Curd Recipe
My sister bought me The Great British Bake-Off book for Christmas this year. So, as it was my son's second birthday party (the first one was for kids, this one was for family), I thought I'd make birthday cake number two a bit more classy. After having a think, I decided to go for a vanilla sponge layered with lemon curd, whipped vanilla cream and raspberries. The cake was a huge success, as was this lemon curd recipe! Not only did I have enough to use on the cake, we've also had it on toast, blueberry pancakes and in some banana and lemon curd muffins (recipes to follow very soon!). I think I'll be making some more very soon!
Makes about 560g
125g unsalted butter, softened
225g caster sugar
finely grated zest and juice of 3 unwaxed lemons
3 large eggs, at room temperature, beaten
HOW TO MAKE:
Put the butter, sugar, and lemon zest and juice into a heatproof bowl. Set over a pan of simmering water (the base of the bowl should not touch the hot water) and stir gently with a wooden spoon until the mixture is smooth and melted, and you can no longer see or feel any grains of sugar.
Remove the bowl from the pan. Strain the eggs into the mixture (straining removes any membranes or pieces of shell) and stir well. Replace the bowl over the simmering water and stir until the mixture becomes very thick and opaque. Take your time and don't turn up the heat. The lemon curd is ready when you can draw your finger through the mixture on the wooden spoon and see a clear path.
Immediately remove the bowl from the heat and transfer the lemon curd to a clean bowl or screw-topped jar. Leave to cool, then chill. The lemon curd can be stored in the fridge for two weeks - mine lasted about two days!