LEMON CURD CRUMBLE

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Ingredients

170g unsalted butter
1 ¼ cup sugar
1 cup lemon juice, freshly squeezed
4 egg yolks
1 NOMU Scone & Cobbler Kit  
Thick cream to serve

Directions

Place butter, sugar, and lemon juice in a saucepan and heat gently over medium-low heat, until the butter has melted and sugar is dissolved. Remove from heat and stir in the egg yolks. Place the saucepan back over the heat and stir slowly, but continuously (preferably using a whisk), for 10-15 minutes over very low heat, until the curd has thickened (it should be able to coat the back of a wooden spoon well).

When the lemon curd is ready, pour into a bowl and cover with clingfilm to prevent a skin from forming. When it has completely cooled down, pour into a sterilized jar and store in the fridge for 2 weeks. Bake some crumble mix in the oven until golden brown and clumpy, pour the curd into a glass or bowl, top with crumble and a dollop of cream, and serve.

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