Make it don't buy it: lemon curd

1. 1

   Beat the egg yolks and eggs together in a large bowl and put to one side.

2. 2

   Half fill a large saucepan with water and bring to a simmer.

3. 3

   Place a glass bowl over the top of the pan, ensuring it doesnt touch the water.

4. 4

   Add the butter to the glass bowl and stir for 2 minutes, or until it starts to melt.

5. 5

   Add the lemon zest, juice, sugar and salt.

6. 6

   Keep stirring constantly until butter has melted and sugar has dissolved.

7. 7

   Strain through a sieve into another pot or large bowl.

8. 8

   Discard the lemon zest and return the smooth liquid mixture to the glass bowl over the simmering water.

9. 9

   Remove the bowl from the heat and pour in the egg mixture, whisking constantly to combine.

10. 10

    Return to the heat and stir or whisk for around 10-15 minutes until the mixture has thickened to a custard-like texture and sticks to the back of the spoon.

11. 11

    Remove from the heat and sieve again.

12. 12

    Leave to cool and then pour into a sterilised jar and seal.

13. 13

    Store in the fridge and use within one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.