Luxury Lemon Curd
This makes a creamy lemon curd perfect on toast or for filling sponge cakes. I use this when we have lots of eggs in the spring. Try ringing the changes and try orange curd by substituting the lemon for a large orange.
1 Organic Duck Egg 1 Large organic lemon
75g (3oz) Castor sugar 50g (2oz) Butter (salted or unsalted)
1. Cut butter into small pieces, place in large glass bowl with lemon rind, lemon juice, egg and sugar.
2. Put bowl over saucepan of simmering water.
3. Stir until the mixture thickens and if you lift a spoon out you can see a trail across the surface.this should take around 20 minutes.
4. Pot into clean glass jar or dish.
5. keep refrigerated and use within 5 days.
Order your eggs online from Higher Fingle shop
