I have been meaning to share this recipe for a wee while but have not got around to it as yet. Whether you like to eat your lemon curd by the spoon or on your toast or in a dessert like lemon meringue pie, this is the best ever lemon curd recipe thanks to the Head Chef at Lynwood & Co.
- 6 lemons (zest and juice)
- 200g butter
- 410g caster sugar
- 6 eggs
- Heat lemons, sugar and butter over Bain Marie.
- Whisk eggs then add to mixture and cook until thickened.
- Cool for 2-3 hours.