Mike van de Elzen: Dutch style pancakes with lemon curd

Dutch style pancakes with lemon curd  Cook time: 20 minutes  Prep time: 5 minutes  Serves: 6-8 6 lemons   4 medium eggs, lightly beaten  350 gm caster sugar  120 gm unsalted butter, cubed Pancakes  1 cup plain flour  1 tsp caster sugar  Pinch of salt  1 egg  3/4 cup trim milk  2 tbsp oil for frying Using a microplane, zest the lemons and squeeze the juice of all.   Place juice and zest into a heat proof bowl, along with the lightly beaten eggs, then stir in the sugar.   Bring a pot of water to the boil and place the bowl over the top. Whisk whilst cooking out the egg, continue to cook till the mixture reaches 76*c or starts to thicken like a runny custard.   Remove from the water. Add in the cubed butter, one at a time. Continuing to whisk until all the butter is added.   For the pancakes   Sift flour and combine with the sugar and salt. Add egg and gradually whisk in the milk. Stand in the fridge for at least an hour.  Heat a little oil in a large frying pan, pour in the pancake mix in batches (1/4 cup of mix makes one pancake), tip the pan to spread out the batter across the pan. After 2 minutes turn and cook for a further 2 minutes. Place the pancake onto a pan and spread over some curd and roll up.   Serve hot!  LISTEN ABOVESee omnystudio.com/listener for privacy information.