Hot cross buns with orange and lemongrass curd

Preheat oven to 180°C fan-forced (200°C conventional). Put lemongrass and sugar in a mortar and pestle and pound until lemongrass is broken up. Pour into a medium saucepan with zest, juice and extra sugar. Set over medium heat, cook for 5 minutes, then set aside to cool slightly.

Strain through a fine sieve, then pour liquid back into a medium saucepan with butter and yolks. Set over low heat and cook, stirring constantly, for 5 minutes, until thickened. Pour into a sterilised jar and seal while hot. Allow curd to cool completely.

Use a serrated knife to halve hot cross buns, spread each with a little butter, arrange on an oven tray and bake for 5-7 minutes, until crisp on the edges. Serve warm with curd and ice cream.