If you are looking for a show-stopping dessert, then Claire Thomson’s doughnuts with lemon curd are sure to hit all the right notes. I mean, come on!, who doesn’t love a doughnut? And lemon curd – believe me this recipe is sweet, sharp, luxurious and oh so cute.
Makes approx. 20 small sized doughnuts.
- 3 tbsp. baking powder
- 300g plain flour
- 140g caster sugar + more for dusting
- Pinch salt
- 2 eggs
- 1 tsp vanilla extract, optional
- 225g milk
- 75g melted butter
- Frying Oil – enough to fill a pan to about 4 inches
Lemon Curd ingredients
Makes 1 – 2 jars
- 200ml juice from large unwaxed lemons (about 4) + the zest, finely grated
- 250g sugar
- 100g cold unsalted butter – cut into small cubes
- 2 whole eggs and 2 egg yolks
- Mix all the dry ingredients together in a large bowl
- Beat the eggs, milk, melted butter and vanilla, if using, into the dry ingredients until you have a smooth batter
- Rest the batter for 30 minutes in the fridge
- Heat the oil in a large pan until about 180 C
- Carefully drop heaped teaspoons of the batter into the hot oil and fry, turning all the time until they are golden brown and cooked through. Alternatively, use a doughnut shaper.
- Drain on kitchen paper and dust with sugar. Repeat until you have used up all of the mix.
Lemon Curd Method
- Put the lemon zest and juice, the sugar and the butter into a wide pan set over a very gentle, the lowest, heat. Stir with a whisk from time to time until the butter has melted.
- Mix the eggs and egg yolks lightly with a whisk in a separate bowl. Add the eggs to the pan, continually whisking the curd over a gentle heat for about 12 – 15 minutes, until it is thick enough to coat the back of a spoon. Make sure you scrape the sides of the pan and never stop stirring. Do not allow it to boil.
- Remove from the heat and stir occasionally as it cools a bit. Pour into warm, sterilised jars and seal. It will keep for about three weeks in the refrigerator, and once opened use within one week.
- You can pass the curd through a sieve if you find that it’s not perfectly smooth, but if you’ve stirred it well enough, you shouldn’t need to.
To serve; whip some double cream with a little icing sugar to taste. On a serving plate add a couple of doughnuts, a good spoon of the lemon curd, the whipped cream and a couple of primrose flowers for decoration. Primroses are edible. If primroses are out of season (which unless it is March/Spring they will be) then use a grate of lemon zest over the cream.
Images by Silkie Lloyd at The Forge, Bristol
Flowers by Erin Trezise-Wallace
Styling by Lou Archell
With thanks to Cath Jolliffe and family
Claire Thomson is a chef and food writer with a career that has spanned the globe. In recent years, with the arrival of her three children, Claire has focused on writing cookbooks with her most recent, The Art of the Larder has been listed as one of the best in 2017 for Sunday Times, Telegraph, Financial Times and Radio 4 Food Program.
Claire has also contributed widely for various food publications including The Telegraph, The Guardian, BBC Good Food, Countryfile, Olive, Smallish and Ocado.
She has also appeared on the BBC’s Saturday Kitchen, BBC Radio 4 Woman’s Hour and Cerys Matthews BBC Radio 6.
Discover more on her website:www.5oclockapron.com