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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
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Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine. Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted. Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon. Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.