Lemon Curd

I feel I have to confess that I did not make this lemon curd myself, although I did witness it being done. And I admit that that is a horribly posed photo with a raw crumpet. But I thought there would be no harm in documenting the process that my sister Cescy went through, guided by good old Nigel S for the Guardian. The recipe and article, which you should probably just read rather than this post, is here.

There was just one crucial change that we decided to make and that was to strain out the lemon zest. We just don’t like those bitty bits. Abominably fussy, I know. But the zest goes in initially, of course, because it is vital for the flavour.

This seems to be the bit when the sugar was added...

Yep, so that's it really. My only criticism of Nigel's recipe was that it only made one quite large jar of lemon curd and I think it's more fun to make a hefty batch. In our house we also like to keep it in the freezer - the combination of cold, melting lemon curd and hot toast is a real winner. It's a kind of ice cream on pancake scenario.