Lemon Curd from Soulful Baker by Julie Jones
I love lemon curd and use it for many different things, whether simply spread onto toast or drizzled over crepes, layered between cakes or swirled in to yoghurt
Ingredients
- 5 egg yolks
- 200 g (7 oz/generous ¾ cup/1¾ sticks) unsalted butter, cubed
- 200 g (7 oz/1 cup) caster (superfine) sugar
- zest and juice of 3 lemons
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