Lemon Curd Pancakes
Juice and rind of 4 un-waxed lemons
200g caster sugar
3 eggs, plus 1 egg yolk
1. Place the lemon zest and juice, sugar and butter into a heatproof bowl.
2. Heat a pan of water until it is boiling then sit the bowl over a pan and allow the butter to melt, stirring gently.
3. Beat the eggs and egg yolk together then stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for
10 minutes, stirring occasionally until the mixture is creamy and thick enough to coat the back of a spoon.
4. Remove from the heat and allow the lemon curd to cool, then spoon into sterilised jars and seal. Keep in the fridge until ready to use.