Lemon Curd

I have memories from when I was a child of my mum making lemon curd which spread over fresh white bread…

This is a recipe that is bound to take you back to your own childhood, and may even become a household favourite!

Ingredients:

• 1/3 cup fresh lemon juice

• 2/3 cup caster sugar

• 1 tablespoon lemon zest

• Pinch salt

• 2 egg yolks & 1 whole egg

• 85g butter, cubed and at room temperature

Method:

1. Combine lemon juice, lemon zest, sugar, salt and eggs into a glass bowl, and place over a saucepan of simmering water (alternatively a double saucepan can be used).

2. Gently whisk over low heat for approximately 10 minutes, or until the sugar dissolves and the mixture begins to thicken and the curd cooks (continually whisking will ensure egg yolks don’t curdle)

3. Once curd has thickened, remove from the heat and whisk in the cubes butter. Pour the curd into a jar or bowl and place a piece of plastic wrap directly onto the curd to prevent a “skin” from forming. Once the curd has cooled, the plastic can be removed.

4. Refrigerate for up to 10 days