Mille Feuille of Raspberries with Lemon Curd

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 3 Lemons
  • Whole free-range eggs
  • 55g Castor sugar

Method

Wash the lemons under cold water. Grate the zest of 1 into a bowl. Cut the lemons in half and juice them. Pass the juice through a fine chinois into a separate bowl. Measure 50ml lemon juice and add to the zest. Whisk together the eggs and sugar until pale and doubled in volume and whisk into the l