Lemon meringue pie is my NUMBER ONE favorite dessert , but the highlight of this dish is the tangy lemon filling . On the above picture i served citrus curd as a dessert topped with some whipped cream to lighten the dish . As the traditional dessert is served in shortcrust pastry , this version is gluten free . The recipe is for the citrus curd itself that you can use in many ways.
Makes 1 jar of curd:
*225 grs of caster sugar
*60 grs of butter
1.Grate the zest of 1 lemon and 1 orange , squeeze out the juices of both lemons and oranges.
2.In a heatproof bowl , put the oranges and lemon zest and juices along with the eggs,butter and sugar.
3.Using the “bain marie” technique , place the bowl on a pot of simmering water , slowly cook while stirring until the mixture thickens, it should take a few minutes.
4.Once cook , the curd should coat the back of a wooden spoon. Pour the curd into sterilised jars and keep in the fridge for up to a month.