Store cupcakes in an airtight container, in the pantry or refrigerator, for 4-5 days.
*Use my
all purpose gluten free flour to get the best result.
*Find demerara sugar from your local health food store. Alternatively, use raw caster sugar or coconut sugar.
Ensure not to let the lemon curd come to a boil, this will cause the egg to cook further.
Constantly whisk the curd whilst it’s cooking, this will ensure even cooking and any lumps will be removed from the mixture.
The curd will have to cook over the double boiler for approx. 20-30 minutes. Depending on how long the curd will take to lighten in colour and thicken.
This curd recipe will make extra, store the leftovers in an airtight container or a glass jar, refrigerated, for a couple of weeks.