Nutrition per serving
- 6 egg yolks in a stainless steel bowl
- 120g kosher nuttelex
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
Bring the lemon juice, nuttelex & sugar to a simmer, stirring until the sugar has dissolved. Remove from heat.
Place a second pot on the stove, ¼ filled with water. Let it start to gently boil. While the water is heating up, beat the yolks until light and fluffy, then add ¼ of the cooled lemon mix to the egg & beat. This tempers the egg and helps to prevent curdling.
Place the bowl with the egg mixture over the hot water, and in a slow stream add the remaining lemon mix, continuously whisking until it thickens. Remove the bowl from the heat & allow the curd to cool in the bowl.