donderdag 21 november 2013


75g butter
150g sugar
zest and juice of 3 lemons
1 egg
2 egg yolks

place butter, sugar, zest and juice into saucepan and heat gently until sugar is dissolved
Place eggs and egg yolk into bowl and beat well
pour egg mixture in a slow steady stream into butter mixture stirring constantly
keep heat very low
continue stirring until mixture thickens enough to coat the back of a spoon
leave to cool

When the curd is cool
whip 75 ml double cream

add your cream to the lemon curd and fold in until combined

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