• 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

    Dessert English
    By Craig Hibbert Serves: 500 ml

    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

    1

    BRING the freshly squeezed lemon juice, the zest of 2 lemons and 2 chopped lemon grass stalks to the boil.

    2

    REMOVE from the heat and whisk in the egg yolks, castor sugar and cornflour.

    3

    RETURN to a low heat and cook slowly – don’t let it boil.

    4

    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.

    5

    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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