Easy Lemon Curd

1. 1

   Method.

2. 2

   Whisk egg yolks and sugar until well combined but not frothy.

3. 3

   Tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice.

4. 4

   Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).

5. 5

   As soon as bubbles appear, remove from heat, still stirring. Allow to cool.

6. 6

   Transfer to sterilised jars and seal.

No additional tips available.