Fresh Lemon Curd

4oz Cornish Farm Dairy unsalted butter

4 lemons – preferably unwaxed

12oz Natures Garden caster sugar

6 medium eggs – Colin Carter free range


Melt the butter, then add the zest & juice of the lemons.  Gradually stir in the caster sugar until dissolved, then slowly & thoroughly add the eggs stirring continuously over a low heat until thickened (about 10 mins).  Sieve if you don’t like ‘bits’ then pour into 3 x 300ml sterilised jars.  Allow to cool, then chill


For lemon curd ice cream

Whizz up 1 litre of Callestick Vanilla ice cream, until soft.  Fold in a jar of lemon curd, then return to the freezer for 2-3 hours until firm.



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