Process

To make the curd, crack the eggs into a medium sized pan and whisk lightly.

Add the remaining ingredients, place pan over a medium heat and gently whisk until butter has melted.

Continuously whisk the mixture over a medium heat for approximately 8 minutes or until the mixture thickens.

Remove pan from heat and pour the curd into sterilized jars and seal jars while curd is still hot. Store in a cool place for up to 2 weeks.

Warm the lemon and poppy seed scioche and serve with lemon curd, creamy mascarpone and a scattering of blueberries.