My recipe, which is wonderful when it goes well is:
- grated zest and juice of 2 lemons
- 142 mL double cream
- 6 oz castor sugar
- 4 large eggs
Whisk all ingredients together, then pour into pastry shell and top with a lemon and gin glaze..
The mixture sometimes curdles at the whisking stage and looks like scrambled egg, and looks as though the mixture is "cooking" in the lemon juice.
Why does this happen and what can I do about it?