Step by step

1. Wash lemons, then grate the zest first and squeeze the juice.

2. Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add lemon zest and juice, sugar and butter.

3. Set temperature to 82°C/180°F and press start.

4. Turn Speed Control Lever to 1 and mix until well combined.

5. Lightly whisk the eggs and egg yolks and add them to the lemon mixture. Leave to cook for 10-12 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.

6. Cut the strawberries into quarters and the sponge cake into small cubes.

7. Place the cake cubes in the bottom of a bowl, cover with strawberries and add a spoonful of lemon curd. Repeat the operation in sequence: sponge cake, strawberries and lemon curd.

8. Garnish the top with strawberries and mint leaves.

9. Following the same procedure try making different curds with oranges, tangerines or limes.