Easy fluffy scones
These are the business - light but with a nice crusty outside
Lemon curd
makes 1 200g jar
Easy
Prep:
Cook:
There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Skip to ingredients
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- 2 lemonszest and juice
- 100g caster sugar
- 50g butter
- 2 eggsbeaten
Nutrition: per tbsp
- kcal50
- fat3g
- saturates2g
- carbs6g
- sugars6g
- fibre0g
- protein1g
- salt0.07g
Method
step 1
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
step 2
Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.
