I thought I was in possession of the best lemon curd recipe-which I always add a splash of tequila to-but pastry chef Kayla Mansfield’s method makes this the unbeatable recipe.
Lemon curd is always an onerous task because it requires constant stirring of the mixture and there is a fine line of just over-cooking the curd to getting it to a silky smooth but thick setting point.
Bringing the ingredients to the boil before adding the eggs knocks off a good 20 minutes from my method and adding a handful or two of white chocolate takes the edge off the sharp tanginess while thickening the curd.
Lemon curd is a perfect accompaniment to pavlova, both in terms of taste and utilising the left-over egg yolks.
Kayla’s lemon and white chocolate curd (makes just over a litre)
375g fresh lemon juice
15 egg yolks
1 cup white chocolate Lindt buttons or a good coverture chocolate
1. Bring everything except the egg yolks to a boil in a small saucepan
2. Place the yolks in a large bowl, which fits over another pot of boiling water
3. Temper the hot mixture into the eggs: add the hot mixture into the eggs a spoon at a time while stirring and when the mixture is warm, add the remaining mixture into the yolks
4. Place the bowl over the boiling water and stir until there is no egg taste.
5. Add white chocolate buttons and melt while stirring
6. Pass through a sift. If wanting to gift, first sterilise the jars (just pop in microwave with a tablespoon of water and heat till hot and dry).