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Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

A timeless classic that can be served with buttermilk scones, sandwiched between two sponge cakes, used as a filling in a sweet tart shell or spread on fruit toast. Just leave a jar of this in the fridge and watch it disappear.

Ingredients

  • 35 ml milk
  • minced zest of ½ lemon, using a microplane
  • 1 large

Method

  1. Heat the milk and lemon zest in a small heavy-based saucepan over low heat to simmering point, then strain through a fine-mesh sieve into a heatproof bowl. Using an electric mixer, whisk the egg yolk and caster sugar in a heatproof bowl for 5 minutes or until pale and creamy, then add the lemon juice. With the motor running, slowly add the hot milk, then whisk to combine. S