- 5 free-range egg yolks
- 150 g sugar
- 1 lemon, zested
- 1⁄3 cup lemon juice
- salt a pinch
1. Place 2 cups water in a saucepan and bring to a simmer.
2. Using a bowl large enough to fit on top of the saucepan without touching the water, whisk together all the ingredients.
3. Place the bowl over the water and cook until the curd has thickened, stirring with a spatula. The curd should coat the back of a spoon.
4. Chill before serving.
Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker