INGREDIENTS

• Egg yolks : 3
• Powdered white sugar - 75 g
• Lemon zest - 1 g
• Lemon juice - 45 ml
• Salted butter (cold) - 45 g

1. Add the egg yolks, sugar, lemon juice and lemon zest in a large heat proof bowl.
2. Whisk the ingredients to form a homogeneous mixture.
3.  Place the bowl over a double boiler.
4.  Keep the flame/ heat on medium to low.
5. Continuously whisk the egg yolk mixture for 10 to 12 minutes.
6.  Once it starts to thicken, remove it from the heat and add the cold butter.
7. Whisk the lemon curd until all the butter has melted.
8.  Allow to lemon curd to cool a bit.
9. Transfer the lemon curd to a piping bag and store in the refrigerator until it is ready to be used.

- Pastry Chef Akanksha