Ingredients

Method

Bloom the gelatine by putting the gelatine sheet into ice cold water and leave to bloom for 10 minutes.

Put the eggs into a heavy based saucepan, add the sugar and pinch of salt and whisk together. Add the zest and lemon juice and whisk together. Place the saucepan on a medium heat and whisk the mixture constantly so that the eggs do not scramble on the bottom. The mixture will eventually thicken and once the temperature of the curd reaches 80ºC your eggs are cooked and the curd is ready for the next step.

Remove the curd from the heat and whisk in the butter and then squeeze the water out of the gelatine and add to the curd mixture. Whisk thoroughly to incorporate the butter and gelatine fully then place cling film over the surface of the curd to stop a skin forming and place in the fridge to cool.