Toast with St Clement’s Curd

Toast with St Clement’s Curd
This orange and lemon curd is to die for.

Serves 5

3 eggs

3 egg yolks

½ cup caster sugar

Zest & juice of 1 Seville orange

Zest & flesh of 1 orange

Zest & juice of
1 lemon

80g butter, diced, at room temperature

5 slices sourdough toast, to serve

Whisk eggs, yolks and sugar together in a bowl. Then whisk in juice, zest and a pinch of salt.

Place over boiling water in a ceramic bowl and whisk constantly until thick and mixture can coat the back of a spoon.

Remove from heat and whisk in butter, while still hot, until light and fluffy. Serve with lightly toasted sourdough bread.


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