LEMON CURD: Heat the Stork Bake, lemon juice, rind and sugar in a saucepan over low heat until the sugar has dissolved.Remove from the heat, cool slightly and whisk in the eggs.
Return to the heat and slowly bring to the boil, stirring.
LEMON CURD: Heat the Stork Bake, lemon juice, rind and sugar in a saucepan over low heat until the sugar has dissolved.Remove from the heat, cool slightly and whisk in the eggs.
Return to the heat and slowly bring to the boil, stirring.
29 Apr