Lemon curd
- 4 egg yolks
- 2/3 cup castor sugar
- 60g unsalted butter
- 2 tsp grated lemon zest
- 100ml lemon juice
This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.
Method
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.
Makes 2 cups