Zingy Lemon Curd Recipe

In a small pot whisk together the eggs rice malt syrup lemon juice and zest and sea salt.

Zingy lemon curd recipe. You can let the lemon curd chill in the fridge and use it whenever you want to. This lemon buttercream recipe gives your cakes a real zingy finish. If you are using it to fill a cake cupcakes or some other purpose let it cool completely before using it.

Cream the butter and sugar together until light and fluffy then gradually beat in the eggs a little at a time. Meanwhile make the lemon curd. Begin by lightly whisking the eggs in a medium sized saucepan then add the rest of the ingredients and place the saucepan over a medium heat.

Step one is to zest all 6 lemons so i ll meet you for the next step in half an hour. 1 2 cup butter unsalted cold. Prepare the inside and outside of a 23cm tin as before.

Rae wilson is a royal voluntary service volunteer from scotland. It s so simple to make and takes around 10 mins in total. Add the rest of the water to the pan and gently warm up over a low heat.

She is an expert jam and preserve maker and in this session rae shares her recipe for how to make a zingy lemon curd. Use this icing from the primrose bakery on lemon cupcakes or to ice the middle and top of a lemon cake. 2 tbsp lemon zest of two lemons.

A little something that s easy to whip up to beat those post easter blues homemade lemon curd. Now whisk continuously using a balloon whisk until the mixture thickens about 7 8 minutes. 4 0 this lemon curd crepe cake is a deliciously sophisticated version of pancakes with lemon and sugar.