Lemon Curd with Raspberries and Kiri Cream Topping

Serves 4

METHOD:

By Garry McMeckan, agency chef

1. Put the lemon zest and juice, sugar and butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water.
2. Stir with a whisk from time to time until the butter has melted.
3. Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly for about 10 minutes until it’s thick and custard-like. It should feel heavy on the whisk.
4. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It can be stored in the refrigerator for up to two weeks.

Kiri cream topping

1. Place lemon curd in glass pots and add a layer of raspberries.
2. Combine the Kiri and crème fraiche and add to the glass pots. 
3. Garnish with chocolate shavings or fresh raspberries and lemon zest.

INGREDIENTS:

• Lemon curd
• Zest and juice of four unwaxed lemons
• 200g sugar
• 100g butter cut into cubes
• 3 eggs and 1 egg yolk

Kiri cream topping

• 250g Kiri
• 100ml crème fraiche
• 200g fresh raspberries
• Chocolate shavings, lemon zest or fresh raspberries to garnish