Eternal Sunshine of the Lemon Kind

Lemon Curd is the closest that we have to sunshine in a jar, don’t you think? It’s sweet and tart and adds a delicious zing to many desserts. Layer it in a cake or top your breakfast pancakes with it. Or serve it along with scones for a variation on the English Cream Tea. Fill up little tart shells with it or use it as an éclair filling. Or simply slather it on toast! It’s such a versatile spread and it’s very easy to make. I have waxed eloquent about lemons in one of my earlier posts and it’s true – I just can’t get enough of them! I have used Nigel Slater’s recipe to make this lemon curd and as he says “my kitchen came alive with the stinging hit of freshly grated lemons”!

I posted a picture of the lemon curd on Twitter and it got a stamp of approval from the man himself :)

This recipe makes about 100gm of lemon curd.

You’ll need:
How to:
I used the lemon curd to make a Lemon Curd Layer Cake

I have posted a recipe for a Lemon Cake earlier. I merely slit the cake horizontally, slathered on the lemon curd in between the layers, made a lemon frosting to top it off and 'garnished' with some lemon zest. It was a delicious lemony treat, perfect for a potluck dinner. 

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