Lemon Curd


360g of lemon juice

6 lemons, zested

525g of caster sugar

6 eggs

90g of egg yolk

375g of butter, cold and diced

3 gelatine leaves, softened

1 pinch of salt


• To prepare the lemon curd, add the lemon juice, zest and sugar to a pan and bring to the boil. In a heatproof bowl, whisk together the eggs and yolks. Slowly, pour half of the hot lemon juice onto the eggs, whisking continuously to combine

• Transfer back to the saucepan and cook over a low heat, whisking until the mix begins to thicken like custard. As soon as the curd starts to thicken and coats the back of a spoon, remove from the heat to stop it curdling. Pour into a blender and blitz to form a smooth thick liquid

• Bloom the gelatin in cold water and while the blender is running, start adding cubes of the cold butter, followed by the softened gelatin and a pinch of salt

• Once all of the butter is incorporated and the mixture is smooth, pass through a sieve

Strawberry tuille

• 100g of glucose

• 100g of water

• 100g of sugar

• 100g of strawberry purée

To make the tuile, combine the sugar, water and glucose in a pan and heat until dissolved. Mix in the strawberry purée then spread very thinly onto a plastic mat and place in a dehydrator overnight, until crisp.

Tonka bean ice cream

• 100g caster sugar

• 3g ice cream stabiliser (optional)

• 4 egg yolks

• 375ml milk

• 1 to 2 tonka beans, finely grated

• 125ml double cream

• Pinch of salt

Mix together the ice cream stabilizer and sugar. Add the egg yolks and whisk until pale and fluffy.

Heat the milk together with one grated tonka bean until just boiling. Leave to cool briefly, and then slowly pour over the sugar and egg yolk mixture, with the whisk still running. Pouring slowly is important so the eggs don't overheat and scramble.

Return the egg yolk, sugar, and milk mixture back to the pan, and heat gently whilst stirring until the temperature reaches around 70°C, or the liquid coats the back of spoon. Remove from heat, and gently stir in the cream and a pinch or two of salt. Taste and add a more grated tonka bean if desired.

Leave to cool, and then refrigerate until cold. Churn in an ice-cream maker, or freeze, stirring every hour for until it solidifies - around 4-6 hours.

Shortbread crumb

• 225g plain flour

• 100g semolina

• 225g butter

• 100g caster sugar

• 25g demerara sugar, for dusting

Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin.

Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.

Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes then add to a food blender and pulse until it turns to a fine crumb.

Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.