Recipe: Lemon curd on buckwheat pancakes

Last updated 05:00 20/07/2014
Lemon curd on buckwheat pancakes
MICHAEL BRADLEY/Fairfax NZ

LEMON CURD: The best thing to eat when dreaming about spring.

Related Links

C.S.I Tomato Lemons, limes and dreams of spring

Relevant offers

Recipes

15 things you should know how to cook by the time you're 30 Recipe: Almond Honey-Baked Salmon with Potato Cauliflower Mash Recipes: Banana breakfast smoothie, and green cabbage, apple & hazelnut slaw Recipes: Tuna & olive pizza pockets, scroggin slice, and spicy picnic eggs Recipe: Bhaji with mint chutney from Treasure Island Resort Recipe: Tomato & ricotta tart Recipe: Jordan Rondel's panettone French toast with mascarpone Recipe: Clams, chorizo and rice by Sam Mannering Recipe: Mussel fritters with cucumber & mint salad Recipe: Butterflied leg of lamb with kumara flatbreads

NEED TO KNOW

Main ingredient Lemon
Type of dish Jams and preserves
Course Breakfast/brunch
Cooking time <30 min
Serves/makes Enough for four
Special options None

With the tart lemon curd and these fluffy gluten-free pancakes, this is the perfect winter treat. 

WHOLE EGG LEMON CURD

1 lemon, zest and juice
1 lime, zest and juice
1 small orange, zest and juice - or any combination of all three to make 1 cup of juice
85g butter, cubed
1 cup sugar
3 free range or organic eggs
A pinch of salt

 

Simmer the zest, juice and sugar together in a medium saucepan until sugar has dissolved.

Add the butter and stir until melted.

Remove from the heat and cool for 7-10 minutes.

Beat the eggs together with the salt, using a fork so that they do not become frothy. Beat into the citrus and butter mixture.

Return pan to the heat and bring to a simmer, stirring continuously until thick. Strain through a mesh sieve to remove any egg threads.

Pour into a sterile glass container with an airtight lid and store in the fridge.

BRENDA FAWDON'S BUCKWHEAT PANCAKES

6 free-range or organic eggs, separated
1/3 cup Rapadura sugar
2 cups buckwheat flour
1/2 teaspoon salt
2 cups organic milk
Butter or coconut oil for cooking

 

 

Beat the egg whites with an electric mixer, gradually adding in the Rapadura as you would for a meringue until all incorporated.

Make a rough batter with the buckwheat flour, the salt and the milk.

Gently fold the two mixtures together.

Fry large spoonfuls in butter and serve hot from the pan.

Ad Feedback

- Sunday Star Times

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content