Easy Lemon Curd
I really didn’t think this recipe would work but it does. At first it appears like a curdled mess but eventually if you keep stirring and keep an eye on the heat, you will get proper lemon curd.
ingredients
- 250g white sugar
- 90g butter
- 2 eggs
- 2 egg yolks
- 175ml lemon juice
- zest from juiced lemons
method
Beat the butter and sugar together with a spatula for a few minutes until combined and slightly lighter in colour.
Add the eggs and extra yolks and beat for a further minute.
Stir in the lemon juice and zest and transfer the lumpy mix to a saucepan. Over a low heat, stir continuously until it starts to come together and looks cohesive.
Increase the heat to medium and stir constantly until it thickens. Transfer to a clean jar and keep in the fridge to eat with abandon when the need arises.