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5 eggs
150g castor sugar
250ml lemon juice
70g unsalted butter
2 teaspoon vanilla essence
1 teaspoon corn flour
1 teaspoon white vinegar
200g mascarpone

Lemon Curd

Using a clean bowl and beater place 5 egg yolks and gradually add 150g castor sugar while still beating.

Mix together over simmering water for approx 5 minutes until it starts to thicken.

Add 250ml lemon juice and return to simmering water. Mix for a further 5 minutes.

Take off heat and let cool for 5 minutes.

Add 70g of unsalted room temperature butter and whisk in.


Whip 5 egg whites (make sure there is no yolk otherwise it won't rise and 200g caster sugar until thick white and glossy.

Add 1 teaspoon of vanilla essence and mix through.

Add 1 teaspoon of corn flour and white vinegar.

Spread in brownie tray lined with paper and cook for 20 minutes in a 160C oven.

When cooled to touch, spread filling over the top and gently roll.


Mix together 200g mascarpone and 1 teaspoon vanilla essence.