Homemade Lemon Curd

Method

1.  Put the lemon zest and juice, castor sugar, and butter into a heatproof bowl and set it on a saucepan of gently simmering water.please make sure the bowl does not touch the bottom of the bowl.

2. Stir the mixture until all the butter has melted.

3. Lightly whisk the eggs and the egg yolk together and stir them into the lemon mixture. Continue to whisk until all the ingredients are well combined.

4. Leave to cook for 15-20 minutes, stirring every now and then until the mixture is creamy and thick enough to coat the back of a dessert spoon.

6. Remove from the heat and set aside to cool in the bowl stirring occasionally.

7. Once the lemon curd has cooled you can now decant it into your sterilized jars and seal.

8. Store the lemon curd in the fridge until you are ready to use it.

9. Lemon curd stored in an airtight container will last up to 4 weeks, you can also freeze lemon curd in suitable freezer containers.