Lemon CustardPRINT RECIPE
Preparation time: 5 minutes
Cooking time: 10 minutes
- 3 egg yolks
- ¾ cup milk
- 4 Tbsp Barker's Lemon Curd
- In a measuring jug (2 cup capacity) whisk egg yolks until smooth and uniform.
- In a small saucepan combine milk and Lemon Curd. While stirring, bring to a simmer. Remove from heat and whisk the mixture slowly, a little at a time, into the beaten yolks.
- Return the mixture to the saucepan over a low heat. Stir until gently simmering. Remove from heat and transfer to a bowl or heat-proof jug. Allow the custard to cool slightly and thicken before serving.