In a few of my previous posts I’ve put up pictures and recipes that feature lemon curd, like the lemon curd, meringue and raspberry cupcakes featured in my wedding post, but with no recipe for it. Here is that recipe. It is the only recipe for lemon curd you will ever need because it is amazing and once you’ve made it I know you’ll feel the same.
The curd is smooth, sweet and deliciously tangy and I love it on just about anything! You can spread it on some soft bread or use it as a topping for cakes and cupcakes or as a filling. The lemon curd recipe makes a fairly big amount but it does store well in the fridge. If you’re worried, just half the recipe.
A simple but very yummy way to use the curd is to put it on some waffles. This particular post is a great example on how you can make something so damn good but really easily once you have curd. You don’t need to make the waffles, but if you do buy them I suggest getting belgian waffles. They’re nice and crispy, soft and chewy. Perfect.
Lemon curd waffles
– Belgian waffles (store bought or homemade)
– Brown sugar
– Fresh whipped cream
– Blueberries or raspberries
– Lemon curd (recipe below)
Heat a large pan over medium heat and sprinkle brown sugar down. Place the waffles on the sugar and let the sugar melt onto the waffles. When the sugar has melted do the same for the other side. You’re aiming for sticky, toffee sugar waffles. Make sure you watch the sugar so it doesn’t burn.
Serve the waffles with a dollop of whipped cream lemon curd and fresh blueberries or raspberries.
– 2 lemons, zested
– 100g caster sugar
– 2 tbs cornflour
– 150ml water
– 175ml fresh lemon juice
– 500g/1lb butter
– 3 egg yolks
– 1 egg
1. On low heat stir the zest, cornflour, sugar, water and lemon juice in a saucepan.
2. When the mixture thickens remove from heat and add the butter and eggs, whisking until the butter melts.
3. Strain the mix through a sieve and pour into a container. Let cool before storing in the fridge.