Set Lemon Curd

Serves 6

  • 125ml Lemon Juice
  • 180g Caster Sugar
  • 360g Whole Eggs
  • 200ml Double Cream
  • 2 leaves Bronze Gelatin

Firstly add the gelatin to a bowl of cold water to allow to re-hydrate set this aside for later, keep an eye on this as you don’t want it to dissolve. Beat the sugar and eggs together in a large bowl using a plastic or wooden spoon. Scald cream and add 100ml to the egg mix whilst beating continuously to stop the eggs from scrambling, once combined add the remaining cream in a slow and steady stream, followed by the lemon juice. We use a thermal blender for the next step but at home you can use a bain-marie. In a heat proof bowl heat the mix over a simmering pan of water stirring continuously so the mix does not scramble. keep stirring until the mix thickens, you are looking for the mix to thicken until it will hold on the back of a spoon when you pull your finger through it. If you have a thermometer your looking for 77°c. At this point remove from the heat. You now need to drain the gelatin from earlier, you can do this simply by squeezing it in your hand to remove any excess water. Add the gelatin to the custard mix and stir thoroughly until dissolved and fully combined. pour into moulds and allow to set in the fridge for a minimum of 4 hours.