- 100 g sugar
- 3 T cornflour
- ¼ cup lemon juice
- 1 lemon, zested
1. Whisk together the sugar and cornflour in a small saucepan, then add the remaining ingredients.
2. Place over a medium heat and bring the curd to a boil, whisking continuously.
3. Once the curd has boiled, it should be a spoonable consistency. Chill before serving.
Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker