LEMON CURD

MAKES TWO 400 ML (14 FL OZ) JARS

This method of making lemon curd may seem a little abstract, but the beauty is that by aerating the curd, it is much lighter and less cloying than other lemon curds. We started making lemon curd in London, where it appeased the savage beasties, and have never looked back. At the shop we use this same method but change the flavours, from passionfruit and tonka bean, to basil and lime.

3 eggs

175 g (6 oz) caster (superfine) sugar

grated zest and juice of 2 lemons (you’ll need about 100 ml/3½ fl oz of juice)

275 g (9¾ oz) butter, at room temperature

5 g (¹/₈ oz) gelatine sheets

Using electric beaters, whisk the eggs and sugar in a heatproof bowl until light and fluffy, as you would for a classic sponge cake.

Place the bowl over a saucepan of gently simmering water, ensuring the base of the bowl doesn’t touch the water. Add the lemon zest and juice, occasionally whisking gently until the mixture reaches 83ºC/181ºF on a sugar thermometer (it should coat the back of a spoon).

Set aside to cool to 50ºC/122ºF, then stir in the butter (make sure it’s at room temperature).

Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid. Add the gelatine to the lemon mixture while the mixture is still warm. Stir to ensure all the gelatine has completely dissolved.

Pour into sterilised jars, then cool and place in the fridge overnight. The lemon curd will keep in the fridge for up to 2 weeks.