- Juice of 7 lemons
- Zest of 7 lemons
- 210g caster sugar
- 200g eggs
- 60g egg yolk
- 60g cornflour
- 150g soft butter
Lemon Curd
Ingredients
Method
1. Heat all except the butter to 85c
2. Blend in blender and add the butter, strain through chinois
3. Cover with baking paper and chill in the fridge for 2 hours
4. Vac pac, keeps for 5 days
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