Lemon Curd

Castlewood Lemon Curd

This is really scrumptious on scones or meringues

Place the sugar, cornflour and water in a large sauce pan and mix with a wooden spoon until smooth.

Stir in the lemon juice, egg yolks and salt.

Place on medium heat and keep stirring until the mixture starts to thicken and starts to bubble.

Stir in the lemon zest and the butter until the butter melts and remove the pan from the heat. Allow to cool and pour in jars.

You will need:
  • 300g Caster Sugar
  • 40ml Water
  • 50g Cornflour
  • 120ml lemon juice – 2 lemons
  • 4 large egg yolks
  • 1 pinch salt
  • Zest from 2 lemons
  • 60g Butter