Lemon Curd

1. 1

   Combine the sugar and lemon zest in a pyrex bowl. In a separate bowl, whisk the eggs and lemon juice. Add the egg/juice mix to the sugar/zest and stir. Add the butter.

2. 2

   Put the bowl over a pan of just simmering water and stir until the lemon curd thickens, about 20 minutes. Pour into sterilised jars (I use jars just out of the dishwasher-works just fine ). I made 2.5 very small (200 ml jars) with this recipe; it will fill 2 medium-sized jars. Keeps for several weeks in the fridge.

* Per serving · 4 servings · Values may vary.

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