RECIPE: Lemon curd brûlée with zesty citrus cream

Makes: 1 large brûlée or 8 individual portions — the portions must be small because it’s quite intense

Lemon curd brûlée:

4 extra-large eggs

4 extra-large egg yolks

300g caster sugar, plus extra for topping

200g unsalted butter

Juice and zest of 4 lemons

Zesty citrus cream:

250ml (1 cup) fresh cream

Finely grated zest of 1 orange

Finely grated zest of 1 (extra) lemon

Method:

1. To make the lemon curd, beat eggs, yolks and caster sugar together until fluffy.

2. Melt the butter in a small, heavy-based saucepan, then remove from heat and stir in lemon juice, zest and egg mixture.

3. Return to the stove and cook on the lowest heat, stirring continuously, until it starts to thicken, and then for a further 5 minutes. Don’t worry if it’s not super-thick, this will happen when it cools.

4. Pour the lemon curd into small bowls or ramekins (or one large dish, if you prefer) and set aside to cool.

5. Just before serving, make the zesty citrus cream by whipping the cream and folding in the orange zest and extra lemon zest.

6. Sprinkle each portion of lemon curd with a little caster sugar and brûlée the surface with a blowtorch until speckled dark brown. Cool for a few minutes, then serve with the zesty cream.