When the first frosts our citrus trees have received the icy cold required to sweeten their fruits. Our lemon tree yielded a whole bucket of lemons with more still on the branches, so it is the perfect time to make this lemon curd, which has an intense tangy flavour with a rich buttery finish.
Use it to sandwich macarons, to make citron tarts, fill lemon meringue pies, or simply top your scone, crumpet or breakfast toast.
Above: lemons are in plentiful supply during winter and become sweeter after the first frosts.
Use a stick mixer to blend and emulsify the softened butter into the remaining cooked ingredients.
Makes 850g, or 3 small jars
The lemon curd is lovely with scones and cream!