Dutch style pancakes with lemon curd 

Cook time: 20 minutes 

Prep time: 5 minutes 

Serves: 6-8

6 lemons  

4 medium eggs, lightly beaten 

350 gm caster sugar 

120 gm unsalted butter, cubed

Pancakes 

1 cup plain flour 

1 tsp caster sugar 

Pinch of salt 

1 egg 

3/4 cup trim milk 

2 tbsp oil for frying

Using a microplane, zest the lemons and squeeze the juice of all.  

Place juice and zest into a heat proof bowl, along with the lightly beaten eggs, then stir in the sugar.  

Bring a pot of water to the boil and place the bowl over the top. Whisk whilst cooking out the egg, continue to cook till the mixture reaches 76*c or starts to thicken like a runny custard.  

Remove from the water.

Add in the cubed butter, one at a time. Continuing to whisk until all the butter is added.  

For the pancakes  

Sift flour and combine with the sugar and salt. Add egg and gradually whisk in the milk. Stand in the fridge for at least an hour. 

Heat a little oil in a large frying pan, pour in the pancake mix in batches (1/4 cup of mix makes one pancake), tip the pan to spread out the batter across the pan. After 2 minutes turn and cook for a further 2 minutes.

Place the pancake onto a pan and spread over some curd and roll up.  

Serve hot! 

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