Use in my appple and lemon curd shortcake recipe, or simply spread on toast.
- 2 lemons, zested, juiced
- 3 eggs, lightly beaten
- 50 g unsalted butter, chopped
- 100 g caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes ⅓ cup
Melt all ingredients in a bowl set over a pan of simmering water, stirring occasionally with a wooden spoon. Once melted, keep stirring over simmering water until thickened slightly, scraping the bottom as you stir. This will take about 10 minutes, but could be as little as 5 or as long as 15. Check how thick it is on the back of the spoon as you lift it. The mixture will thicken as it cools, and don’t worry if there are lumps – they prove it’s homemade. Once cool, transfer to a sterilised jar (see Note) and refrigerate for up to 1 week.
• It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jars as long as the lids seal well. Or buy kilners (jars with rubber seals).
• Use this in Matthew's Apple and lemon curd shortcake.