Lemon Curd

Ingredients needed:

• 190g Butter,
• 190g Lemon juice,
• 1 Lemon zest,
• 170g Sugar,
• 8 Egg yolk.

Equipment used:

1. Mixing bowls,
2. French whisk,
3. Balloon whisk,
4. Saute pan,
5. Zester,
6. Chef's knife,
7. Green chopping board,
8. Pot.

Method for recipe:

• Heat up saute pan ad melt butter in pan, once melted take off heat.
• Squeeze out lemon juice of lemon into a measuring cup.
• Use zester to zest the lemon skin of 1 lemon.
• Seperate eggs into 2 mixing bowls. Egg yolks in one mixing bowl and egg whites in the other.
• Mix butter, lemon juice and lemon zest and bring to boil.
• Whisk egg yolks in a mixing bowl.
• Mix butter mixture to egg yolks in mixing bowls.
• Mix for 2-3 minutes.
• Fill the basin with cold water and put base of pot in basin with water to prevent eggs from splitting when it looks as if the eggs are going to split.

Chef's tips:

1. Add hot to cold to prevent curdling.