In which yesterday’s imperfect dessert is magically transformed into a many-layered, gooey, tangy delight:
Free-range lemon curd
75 grams of unsalted butter, chopped
50 grams of caster sugar
150 mls of lemon juice (~3 lemons), strained
zest of 3 lemons, very finely chopped/grated
Set up a sieve over a medium bowl, resting in another bowl of iced water.
In a medium saucepan melt the butter over low heat.
Add all the other ingredients and stir over low heat until thickening. Do not boil or you will scramble the eggs.
When the curd coats the back of a wooden spoon thickly, take off the heat immediately and pour through the sieve into the prepared bowl.
Allow to cool and thicken, stirring occasionally.
Bake another of the puddings, turn into a bowl and top with ice-cream and a couple of generous spoonfuls of curd.
Now that is perfect. A great big burst of tangy lemon, silky ice-cream and white chocolate just hovering in the background.