2 oz (50 g) golden caster sugar and 1 level dessertspoon golden caster sugar
grated zest and juice 1 medium lemon (2 tablespoons juice)
grated zest and juice 1 small lemon
1 large egg
1½oz (40 g) golden caster sugar
1 oz (25 g) cold unsalted butter
cut into small cubes
1 level teaspoon cornflour
a little sifted icing sugar
to serve:
Directions
Pre-heat the oven to 170C/325F/Gas 3.
First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan
then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long
putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now
using an electric hand whisk
whisk the whites to the stiff-peak stage
which will take 4-5 minutes start on a slow speed
gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture
then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins
piling it high like a pyramid
then run a finger round the inside rim of each one.
Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool. They will sink a little
but that's normal. Just before serving
place them on smaller plates and give them a light dusting of icing sugar.
