Whisk up a treat

Lemon curd. Pictures by Blue Moon Photography

Nan doesn’t like waste, so here’s a great way to use the three egg yolks left over from her kiwifruit icecream recipe.

INGREDIENTS:

200g sugar

200g lemon juice

Zest of 1 lemon

3 egg yolks

3 eggs

125g chopped butter (room temp)

METHOD:

In a large bowl add sugar, lemon juice and zest of 1 lemon — whiskPlace over double boiler on medium-high heat and whisk until sugar is dissolved and the mixture is clearRemove from heatWhisk egg yolks and eggs togetherAdd a little at a time to lemon juice and keep whisking.Place bowl back on double boiler on medium-high heat and whisk until mixture thickens.Whisk should cut through curd leaving ribbon marks.Remove from heat and finally whisk in butter.Put into hot sterilised jars or refrigerate.Tip: If you don’t have a double boiler, fill a pot with about 3 cups of boiling water and then place your bowl over the pot.