Try this twist for your tastiest batch of scones yet. Curtis Stone pairs them with fresh strawberries and tangy lemon curd. Delicious!
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In a medium heatproof bowl, use your fingertips to rub 1 tbs lemon rind into 1/4 cup (55g) caster sugar until fragrant. Add 1/3 cup (80ml) lemon juice and the eggs, and whisk to combine. Place the bowl over a medium saucepan of simmering water (don’t let the bowl touch the water). Whisk the lemon mixture constantly for 5 mins or until light, fluffy and thick enough to coat the back of a spoon.