- 4 free-range egg yolks
- 130 g sugar
- 1 lemon, zested
- 1⁄3 cups lemon juice
- salt a pinch
- 90 g butter
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 except the butter.
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. Remove from the heat and whisk in the butter.
5. Chill before serving.
Cook's note: The curd can be stored in a jar in the fridge for up to a week. Place a piece of clingwrap or baking paper directly onto the surface. Any process that requires egg yolks will form a dry layer on the surface in the fridge and should be covered to avoid this. Freeze the egg whites for later use.
Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker