Nope, just what the lemon and egg yolks produced.
I use this Nigel Slater recipe…
Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk
Place your jars in a low oven to get nice and hot to steralise or put in a bowl with the lids and boiling water.
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean dry jars and seal. It will keep for a couple of weeks in the refrigerator.
I use old jars I’ve saved with the centre pop up lids. You will find as the filling cools you will hear a pop! as the centre part of the lid (seal indicator) sucks down and makes it air tight. Same for jam so no wax paper is needed.
I haven’t looked at a swiss roll recipe yet but when I make it i’ll post the recipe I use.
