2 cups (200 g) sifted flour
1/4 cup (55 g) sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 g) butter (room temp.)
2 eggs, at room temperature
1/3 to 1/2 cup (100 - 130 ml) heavy cream
1/2 cup (75 g) dried currants
Creme Fraiche or Devonshire cream
1/4 cup (55 g) sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 g) butter (room temp.)
2 eggs, at room temperature
1/3 to 1/2 cup (100 - 130 ml) heavy cream
1/2 cup (75 g) dried currants
Creme Fraiche or Devonshire cream
for the lemon curd
4 tablespoons unsalted butter
1/2 cup (110 g) sugar
1/2 cup (130 ml) fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
1/2 cup (110 g) sugar
1/2 cup (130 ml) fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
method
for the lemon curd
4 tablespoons unsalted butter1/2 cup (110 g) sugar
1/2 cup (130 ml) fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
for the lemon curd
1. In saucepan, combine all ingredients except lemon peel.2. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle.
3. Cook until mixture coats back of a spoon.
4. Pour into small bowl and stir in lemon peel. Allow to cool.
5. Good for spreading on scones, poundcake, muffins and biscuits.
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