(makes 600ml)

The slight tartness of this curd complements the Lemon Curd Cake recipe from Serena Bass perfectly.

INGREDIENTS

METHOD

• Into a medium-size non-reactive pot, add sugar, salt, lemon zest and juice. Whisk till smooth
• Add egg yolks and whole eggs and whisk to combine
• Place pot over a medium-low heat and using a wooden spoon stir constantly till mixture begins to bubble around the edges and starts to thicken
• Add butter, in small amounts, stirring well after each addition
• Over a very low heat simmer gently, while stirring constantly, for five minutes till mixture thickens well
• Transfer to a low-sided container and cover with plastic wrap sitting directly onto curd. Refrigerate till cold
• Once cold, curd can be used for Lemon Curd Cake
• Curd will store covered in refrigerator for 2-3 weeks