Classic Lemon Curd

1. 1

   Weigh out all ingredients

2. 2

   In a large bowl beat the butter & sugar with an electric mixer for 2 minutes

3. 3

   Slowly add the eggs & yolks & beat for 1 minute

4. 4

   Mix in the lemon juice, it may look curdled but will smooth out.

5. 5

   In a medium heavy based pan cook the mixture on low heat until smooth.

6. 6

   It may look curdled depending on the butter you use.

7. 7

   I used stork for baking so didn't get curdled.

8. 8

   Increase the heat to medium & cook continually stirring until it thickens.

9. 9

   This should take 15 minutes as should coat the back of a wooden spoon.

10. 10

    DO ON BOIL.

11. 11

    Remove from the heat & stir in the zest

12. 12

    Transfer the mixture to a container to cool pressing cling film on the surface so it won't get a skin on it.

13. 13

    Pop in the fridge to chill.

14. 14

    Transfer to a jar with a lid or freezer container if freezing.

15. 15

    Enjoy..

16. 16

    I like mine on a hot toasted bagel or toast.

17. 17

    Tomorrow I'm spreading it on cornbread

* Per serving · 4 servings · Values may vary.