Lemon Curd

1. 1

   Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.

2. 2

   Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.

3. 3

   Stir the mixture every now and again until all of the butter has melted.

4. 4

   Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.

5. 5

   Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

6. 6

   Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.

7. 7

   Once cooled, spoon the lemon curd into sterilised jars and seal.

8. 8

   Keep in the fridge until ready to use.

9. 9

   To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher.

10. 10

    Place the jars onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.