Tag Archives: New Zealand

Lemon Curd

January 15, 2015

Here is a classic you don’t want to miss for breakfast: Lemon Curd. And I’m talking about a lemon curd with the perfect balance of tangy and sweet. Many recipes are just using egg yolks for making lemon curd but I think adding both, whole eggs and yolks, makes a lighter, more lemon like, less rich and less eggy curd. Most of the times, I eat this treat for breakfast, just like shown… continue reading »