You can make all kinds of different curds using tart fruit juices. Enjoy with meringues, scones, cakes or even on toast!
70g caster sugar
2 egg yolks
50ml lemon juice, (from roughly 1 medium lemon)
100g unsalted butter, roughly chopped
1. In a mixing bowl, whisk together the sugar, egg yolks and whole eggs until frothy. Set aside.
2. With adult help: Put the lemon juice and butter in a saucepan and melt over medium heat. When the butter has melted, reduce the heat to low. Pour the egg mixture into the saucepan and whisk continuously until the mixture thickly coats the back of a wooden spoon, about 5 minutes.
3. With adult help: Remove the saucepan from the heat. Pour the curd into a strainer over a clean mixing bowl, using a tablespoon to push the curd through. This removes any accidental eggy clumps that may have formed during cooking. Chill until needed.
• Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.