Trevor's Kitchen - The    Art and Soul of Cooking

LEMON CURD

4 egg yolks

100g butter

200g sugar

2 lemon zest and juice

2 limes zest and juice

10g corn flour

​Method

  • zest the lemons and limes then squeeze the juice over the zest

  • add the melted butter, egg yolks, sugar, corn flour and whisk

  • place in a solid based pan and cook very gently whilst stirring (15 minutes) be careful not to overheat the mixture or it will split

  • place immediately in  a sterilized jar, sprinkle top with sugar, allow to cool

  • once cold place a lid on and put in the fridge

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