Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City. It’s simple to make, delicious, and wicked on toast.
Bring 250ml 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 7 egg yolks, 320g castor sugar and 25g 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.