Lemon Curd
When making pavlova or meringues, use the leftover egg yolks to make this decadent lemon curd.
- Makes ± 2 cups
- Recipe Category: Dessert: Cold
You Will Need:
Method:
Add the lemon zest and sugar to a food processor, and process until fine.
Add the yolks and whole egg, and process to mix.
Add the butter and salt, and process until creamy.
Add the lemon juice and process until smooth.
Transfer the mixture to a smallish saucepan over low heat, stirring until the sugar and butter melt completely and the mixture thickens to a thick custard consistency.
Do not boil.
For a smoother result, strain through a sieve while hot.
Bottle in jars and refrigerate until needed.
Spread on cakes or serve with pavlova/meringues and whipped cream.
Lemon Curd
When making pavlova or meringues, use the leftover egg yolks to make this decadent lemon curd.
- Makes ± 2 cups
- Recipe Category: Dessert cold
You Will Need:
Method:
Add the lemon zest and sugar to a food processor, and process until fine.
Add the yolks and whole egg, and process to mix.
Add the butter and salt, and process until creamy.
Add the lemon juice and process until smooth.
Transfer the mixture to a smallish saucepan over low heat, stirring until the sugar and butter melt completely and the mixture thickens to a thick custard consistency.
Do not boil.
For a smoother result, strain through a sieve while hot.
Bottle in jars and refrigerate until needed.
Spread on cakes or serve with pavlova/meringues and whipped cream.