Recipe: Lemon curd on buckwheat pancakes

Last updated 05:00 20/07/2014
Lemon curd on buckwheat pancakes

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

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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. 


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.


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.

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