Lemon curd fool

Lemon curd fool

By
From
Arabesque
Photographer
William Meppem

Serve this lemony fool with sesame-honey wafers, or to accompany sticky lemon-yoghurt cake, or any other nutty, citrussy-syrup cake. The curd can also be folded into an ice-cream base for a stunning lemon ice-cream.

Ingredients

Quantity Ingredient
2 lemons, juiced and zested
90g butter
175g caster sugar
3 eggs, beaten
1/2 litre pure cream
60ml caramel

Method

  1. To make the lemon curd, finely chop the lemon zest and place it with the juice, butter and sugar on the top of a double boiler. Heat and stir until the sugar is completely dissolved, then pour in the eggs. Continue to heat gently, stirring all the time, until the mixture thickens. Do not allow it to boil.
  2. Strain and chill. When you are ready to serve, whip the cream to soft peaks and swirl in the lemon curd and caramel. Serve in a glass bowl, or individual glass dishes for the full effect.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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