In May, we can finally, touch wood, be confident that the warm weather will be with us and we can enjoy the outdoors. Our garden at Baskervilles Tea Shop has burst into colour and more people are coming to sit and enjoy the tea and tranquillity. What better than the fresh zesty tang of lemon curd to put a zing in the day. We use it in cakes, icing and of course you can’t beat a freshly baked scone with clotted cream and lemon curd. Lemon curd is easy to make and makes a great homemade present. It is also gluten free so can be enjoyed by all the family.
Hope to see you soon,
Homemade lemon curd
Grated zest and juice of 4 large lemons.
175g/6oz butter at room temp cut
175g/6oz castor sugar
4 large free-range eggs
1 level dessert spoon of corn flour
- Lightly whisk the eggs in a large saucepan then add all the other ingredients.
- Using a balloon whisk continuously whisk over a medium heat until the mixture comes to the boil and thickens. It should only take 10 minutes so don’t leave it alone.
- Lower the heat and simmer for a couple of minutes than remove from the heat. Keep whisking.
- Pour the lemon curd into sterilised jars and cover. Be careful it will be really hot.
- It will keep for several weeks in the fridge.
Monday – Saturday 9.00-5.30, Sundays and Bank Holidays 10-5
Baskervilles Tea Shop
66 Alderman’s Hill, N13 4PP, 0208 351 1673