2 x eggs
2 x egg yolks
1/3 cup caster sugar
90 g butter, chopped
2 x lemons juice and zest
1. Whisk whole eggs , yolks and sugar in a small saucepan until smooth.
2. Place pan over a low heat. Add butter, juice and zest and whisk continuously for 5-7 minutes until thickened.
3. Strain mixture through a sieve into a bowl. Set aside to cool for 5 minutes and place mixture in a hot sterilized jar. Place in the refrigerator.
Lemon curd is a versatile filling for tarts, pastries, pancakes and cupcakes