I have literally just finished my breakfast toast with this curd on top and it was so delicious that I had to get straight on here to share the recipe!
One of my favourite things to bake is meringue, so I’m forever finding myself with an excess of yolks. Many curd recipes require a whole egg in addition to the yolk, but I often make meringues on a whim and use up all the eggs I have. I refuse to go out and buy more eggs (we keep chickens for egg provision) and I don’t have the patience to wait another day for the feathery fowl to squeeze more out, so a recipe that requires only yolks is better suited to my impromptu method of cookery.
The quantities below made about half a jam jars worth but you could easily double up the recipe to make a full jar!
INGREDIENTS
zest and juice of 2 unwaxed lemons
2 egg yolks
1oz (25g) butter
2oz (50g) light brown soft sugar
1 level tbsp cornflour
1 level tsp ground ginger
METHOD
Place all the ingredients into a heatproof bowl. Suspend the bowl over pan of simmering water, making sure that the base of the bowl does not touch the water.
Keep stirring continuously over the heat until the curd is viscous enough to coat the back of the spoon – the mixture should thicken over the course of 10-15 minutes.
Take off the heat, decant into a very clean jam jar (preferably sterilised) and lid it. Let it cool to room temperature, then store in the fridge.
Eat!
Mrs Sloan Queen of Scones 