Monday 1 February 2016

Lemon Curd Glaze




IngredientMethod

1 A egg, lightly beaten
1 lemon zest
50ml lemon juice
50g caster sugar
70g butter
pinch of salt


                                                                                                                                                                                             
1. Mix egg and lemon juice until well in a bowl.
2. Strain it through a sieve.
3. In a saucepan, mix egg mixture, butter, salt and sugar over low heat, stir occasionally until the sauce thicken enough to coat.
4. Remove from heat and lets cool and chill when ready to use. May store for 3 weeks.

*makes appr 150g

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