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Fruit Curd

Can be used for toast, scones, or muffins at breakfast.

6 egg yolks
½ cup caster sugar
Juice of choice (see below)
150g butter

Choice of juice
Lemon Curd; ½ cup lemon juice and zest of one small lemon
Ruby Grapefruit Curd; ½ cup of Ruby grapefruit juice
Granadilla curd; ½ cup granadilla pulp or strained juice, depending on your preference.

Whisk yolks, sugar, and juice in a metal bowl over a double boiler. Whisk continuously adding butter one piece at a time, until melted and smooth. Continue whisking until thick enough to the back of your spoon. Do not boil. Remove from heat and if using zest add now and pour your mixture in a mould of your choice and refrigerate.

For your biscuit base

4 tennis biscuits, crumbled
30 ml butter
2 sprigs of fresh thyme

Melt butter with the thyme in the pan to extract the flavours from the herb into the butter.
Mix the biscuit crumbs with the butter and lay them on half of your grease proof paper.
Fold over the other half and roll flat with a rolling pin. Cut into a round shape the size of your mould and rest for an hour.

For the candied lemon slice

1 lemon sliced not too thin or else it will fall apart
2 cups of sugar
2 cups water

In a non-stick pan mix water and sugar, on medium heat stir till the sugar is dissolved.
Add the lemon slices and leave to cook for 30 min.
Remove from the syrup and place on a greaseproof paper and bake for 20 min at 100’c, remove from the oven and allow to cool and harden.

For the meringue

3 egg whites
2/3 of caster sugar
In a metal bowl, mix the whites with the sugar and beat to stiff peaks.
Toast a handful of coconut flacks to garnish with and wash mint buds.
Serve and enjoy.