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Lemon Curd Pots


Lemon Curd Pots

Recipe: Armand Aucamp

Serves: 4
Preparation: 10 minutes, plus 30 minutes chilling
Cooking: 20 minutes

½ cup xylitol

juice and zest of 3 lemons
4 large egg yolks
1 tsp vanilla essence
100 g butter, cubed
50 g almonds, chopped
250 ml Greek yoghurt

Pulse the xylitol for 2 minutes in a food processor to a fine powder. Place the fine xylitol, lemon juice and zest, the egg yolks and vanilla in a glass or stainless steel bowl. Bring a pot of water- about 3 cups to a light boil. Place the mixing bowl with egg mixture over the pot, the bowl must not touch the hot water in the pot. Stir the egg mixture constantly for 5 – 8 minutes while it heats. the mixture will start to thicken as the egg yolks start to cook. The heat must not be too high or the eggs will scramble.

Add the butter, a couple of cubes at a time, to the egg mixture and stir constantly to melt. This will thicken the curd further. Repeat until all the butter is added. Heat and stir for a further 5 minutes. Remove from the heat and allow to cool for 10 minutes. Cover with plastic wrap and chill for 30 minutes in the fridge.
To serve, sprinkle a layer of chopped almonds into 4 glasses or jars. Spoon equal amounts of yoghurt on top of the nuts (about 4 tablespoons). Spoon 2 tablespoons of lemon curd on top and enjoy.

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