Classic Lemon Curd

1. 1

   Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.

2. 2

   Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.

3. 3

   Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.

4. 4

   Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.

5. 5

   Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

No additional tips available.