Method (Lemon curd)
- Put the peeled rind in a food processor with the sugar. Process to a fine yellow mixture.
- Add the butter and process to mix to a creamy paste.
- Add the yolks and mix well. Add the lemon juice and mix well, scraping the sides and mixing one last time.
- Tip the mixture into a small saucepan over low heat (it can burn easily, so be patient). Stir slowly and continuously until the sugar has melted and the mixture thickens. Do not let it boil, but heat it up until it is steaming hot, stirring.
- Pour into a glass jar, cover, and refrigerate until ready to use (will keep well in the refrigerator for at least 1 week.)
Note: If any any stage the lemon curd starts to burn with little brown spots, quickly strain the mixture through a sieve and transfer to a clean saucepan. Continue to cook over very low heat, stirring continuously, until thickened and glossy.
Add a handful chopped pistachios or almond flakes, lightly toasted
- Sift the flour, baking powder, sugar and salt into a mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.
- Let the batter rest in the fridge while you heat ½ tsp oil in a non-stick frying pan on high.
- Ladle some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for 30 seconds on the other side.