Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel in Sun City. It’s simple to make, delicious, and wicked on toast.
Lemon curd
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel in Sun City. It’s simple to make, delicious, and wicked on toast.
Ingredients
- 250ml freshly squeezed lemon juice
- zest of 2 lemons
- 2 lemon grass stalks, chopped
- 7 egg yolks
- 320g castor sugar
- 25g cornflour
- 250g butter
Instructions
BRING the freshly squeezed lemon juice, the zest of 2 lemons and 2 chopped lemon grass stalks to the boil.
REMOVE from the heat and whisk in the egg yolks, castor sugar and cornflour.
RETURN to a low heat and cook slowly – don’t let it boil.
WHEN it starts to thicken, remove from the heat and whisk in 250g butter, adding it gradually in small quantities, until the mixture is pale yellow and fluffy.
STRAIN through a sieve, then bottle it in sterilised glass jars.
Made this delicious recipe? Tag us @foodandhomesa #CookingWithFH on Instagram
ALSO SEE: Recipes for when life gives you too many lemons
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