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 butter
• 335g sugar
• 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 and chocolate to a boil in a small saucepan
2. Place the yolks in a large bowl, which