Hot Cross Bun & Lemon Pudding
For the Curd:
2 eggs, plus 2 egg yolks
165g caster sugar
80g chilled unsalted butter
Zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in abowl until smooth, then place pan over a bain marie
Add the butter, juice and zest and whisk continuously until thickened
Strain through a sieve
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].
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