Lemon Curd

Ingredients
2 Lemons, juice only
100g Caster sugar
100g Butter
2 free range eggs plus one yolk
Here’s how:
Place the eggs, sugar and lemon juice onto a metal mixing bowl and whisk together.
Place the bowl over a pan of simmering water and add half the butter.
Using a flexible silicone spatular stir the mixture together for 5-10 minutes over the heat until it thickens or you take a core temperature of 75c.
Remove from the heat when thickened and leave to cool for 5 minutes.
Add the remaining butter and whisk in until it melts. By adding the butter as it cools you will get a much nicer texture to your curd.
Pour into a clean jam jar and store in the fridge for up to 4 weeks.
 
Recipe by Peter Sidwell