Raspberries, Pimm's & lemon curd
Raspberries, Pimm's & lemon curd
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MAKE YOUR OWN LEMON CURD
Finely grate the zest of 1 lemon into a non-metallic bowl, then squeeze in the juice from 2-3 lemons – you want about 100ml in total. Stir in 125g of caster sugar, a pinch of sea salt and 5 large free-range egg yolks, then place over a pan of gently simmering water for 15 minutes, or until all sugar has dissolved and curds form, stirring continuously. Remove from the heat and whisk in 100g of unsalted butter until completely melted, then cover with greaseproof paper and set aside until you’re ready to assemble.