30 minsThis curd can be used in my baked lemon cheesecake, lemon cake or my lemon curd butterfly cakes
1 Place the zest of 1 lemon and caster sugar in a glass bowl. Whisk the lemon juice together with the eggs, and then pour this over the sugar.
2 Now finally add the butter cut into little cubes into the glass bowl and place this over a pan of simmering water (ensure the bowl does not touch the water). Stir frequently until the curd has thickened which can take about 20 minutes. Allow time for the curd to cool.
A zingy take on my popular butterfly cakes recipe using my homemade lemon curd
A lemon-flavoured sponge with my tasty homemade lemon curd sandwiched between
An orange sponge infused with cinnamon and mixed spice with a fresh, zingy orange curd filling
My version of the American dessert, full of creamy zingy citrus on top of a crumbly biscuit base
Pastry and lemon curd filling is a match made in heaven especially with a dollop of cream on the side
