No-Bake Lemon Cheesecake!
Jane's Patisserie
0:32
LEMON CURD
Perfect for a lemon meringue pie, cake filling, frosting or simply on toast. Lemon Curd • 120g lemon juice • 120g butter • Zest of 1 lemon • 4 eggs • 120g caster sugar • 15g cornstarch Method: • In a saucepan, add lemon juice, butter, and zest and melt over low heat. • In a bowl mix together the eggs, sugar and cornstarch. Whilst whisking add the melted butter mixture and put back in the saucepan and cook until it thickens, stirring constantly. • Spoon into a jar and store in the fridge. Recipe Ma Vie Caramel
