{
  "title": "Victorian Lemon Curd",
  "tags": [
    "Breakfast",
    "Snack"
  ],
  "servings": "4",
  "prepTime": "10 mins",
  "cookTime": "15 mins",
  "description": "The Victorian invention that changed breakfast forever. Silky, tangy, intensely lemony, and spreadable on absolutely everything. She's been around since the 1800s and she's not going anywhere.",
  "ingredients": [
    "3 lemons, zested and juiced (approx 100ml juice)",
    "200g caster sugar",
    "3 eggs",
    "2 egg yolks",
    "100g butter, cubed"
  ],
  "instructions": [
    "Zest all three lemons then juice them. You need about 100ml of juice. Fish out any pips.",
    "Whisk together caster sugar, eggs, egg yolks, lemon zest and juice in a heatproof bowl until smooth.",
    "Place the bowl over a pan of barely simmering water — the bowl must not touch the water. Stir constantly for 10-12 minutes until thick enough to coat the back of a spoon.",
    "Remove from heat. Add butter a few cubes at a time, stirring after each addition until fully melted and glossy.",
    "Pour into sterilized jars while still warm. Cool to room temperature, then seal and refrigerate. Keeps for up to 3 weeks."
  ],
  "id": "victorian-lemon-curd",
  "updatedAt": "2026-03-12T10:00:00.000Z"
}