Lemon curd

Ingredientes

• 4 medium eggs
• 200 g caster sugar
• 4 lemons (juice and zest)
• 100 g unsalted butter

Modo de preparo

1. 1

   Finely grate the zest of 4 lemons and squeeze the juice.

2. 2

   Cut the butter (100g) into cubes.

3. 3

   Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest.

4. 4

   Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.

5. 5

   Once thickened, remove the lemon curd from the heat. Add the butter and whisk until the butter has melted.

6. 6

   Allow the lemon curd to cool completely before using. You'll find that it will thicken as it cools.If you prefer your lemon curd completely smooth (with the zest removed) - store it with the zest left in and then pass it through a sieve just before you want to use it. This will allow the maximum zesty flavour to infuse into the curd.