Pancake Day may be over but there’s still good reason to try these babies out. Lemon and Sugar or maple syrup are my usual favourite toppings but this new one is joining the ranks. And before you say anything, no I didn’t make the lemon curd especially. I’d made some for a cupcake filling at the weekend and was wondering what to do with the leftovers, aside from eating it straight from the bowl. Then I remembered the amazing Lemon and Blueberry tart I had eaten at the now closed Eastside Inn in Farringdon … and being pancake day … well you get how I got there.
1/2 cup lemon juice
1/2 cup sugar
3 egg yolks
In a small saucepan, heat lemon juice and butter until melted.
Add the sugar and eggs. Whisk continuously otherwise you’ll get funny eggy bits in it. Keep whisking until mixture is thick and glossy.
Pour into a bowl or tray to cool. Will set a little more when cold.
Note: Use freshly squeezed Lemons for the best flavour.