I used to think Lemon curd was something that was given to you by someone to put in the back of the fridge, take up room and never be used. How wrong I was when I actually gave it a chance. Why wouldn't you want a jar of buttery, zesty deliciousness to hand in your fridge? You are only a few steps away from a quick dessert or icing for a cake or biscuits. You can even mix it with whipped cream, freeze it and make your own ice-creams.
So, give it a go and please don't abandon the result in the back of your fridge - you will regret it!
3 lemons, zest and juice (around 80ml)
1 gelatin leaf, bloomed in cold water
Blend the lemon zest, juice and sugar on medium until the sugar is dissolved.
Add the eggs and blend on low until well combined and bright yellow.
Pour into a pot and whisk over a low heat until it thickens and almost boils.
Return to the blender. Add the gelatin, butter and salt. Blend on low until smooth.
Pass through a sieve and place into a jar to cool.