Lemon Curd Masterclass Recipes
Lemon Curd
Ingredients
4 Eggs
4 Lemons juiced
225g Unsalted butter cubed
300g sugar
Equipment – Bowl, preserving pan, whisk, wooden spoon, jam jars.
Method
Whisk up the eggs in a bowl. Put butter in the preserving pan and slowly melt over a low heat. Add lemon juice and then slowly stir in the sugar. Once the sugar has dissolved slowly add the eggs and beat well. Cook over a low heat gradually increasing the heat, until it bubbles.
Transfer to sterilized jars, seal and store in a cool place for 6 weeks. Refrigerate once opened.
Orange Curd
This is made with exactly the same ingredients and method but replace two of the lemons with oranges.
Pickled pink Rhubarb
Ingredients:
· 200g rhubarb, sliced into thin batons
- 250ml apple cider vinegar
- 125ml water
- 75g honey or sugar
- 1 tsp salt
- 1 tsp mustard seeds
- ½ tsp pink peppercorns
- ½ tsp chilli flakes (optional, for heat)
- 1 small sprig of rosemary or thyme (optional, for depth) or any herb of your choice
Instructions:
- Prepare the brine: In a saucepan, combine vinegar, water, honey/sugar, salt, mustard seeds, peppercorns, and chilli flakes. Bring to a gentle simmer, stirring until the sugar dissolves.
- Pack the rhubarb: Place the sliced rhubarb into a clean jar, layering in the rosemary or thyme if using.
- Pour the brine: Carefully pour the hot brine over the rhubarb, ensuring it’s fully submerged.
- Seal & cool: Let the jar cool to room temperature, then refrigerate. It’s ready to eat in 24 hours, but the flavours deepen over a few days.
This pickle is bright, tangy, and slightly sweet, making it a great conversation starter for a demo. Plus, it’s a fun twist on traditional pickles that showcases seasonal ingredients.