This recipe was passed down to us from a friend over a decade ago, and we adjusted the curd to be extra zingy!
- 200 g butter, softened
- 3 eggs
- 300 g caster sugar
- 500 g self-raising flour
- 200 g caster sugar
- 3 eggs
- zest of 2 lemons
- 100 ml lemon juice (from about 3 lemons)
- 190 g butter, cut into small cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Taste le Tour with Gabriel Gaté airs every night from Saturday 6 July and finishes Sunday 28 July 2019. Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show.