Lemon curd is so versatile, use for tarts, trifles or even as a tasty spread. It's also a great way to use your leftover egg yolks.
- 125g butter
- 1 ¼cups sugar
- Zest from 2 lemons
- ½cup lemon juice
- 3egg yolks
Step 11. Put butter and sugar into a stainless steel bowl or double saucepan. Place the bowl over a saucepan of boiling water and heat until the butter has melted.
Step 22. Add lemon zest and juice. Stir while gradually adding the beaten egg yolks.
Step 33. Stir continuously over simmering boiling water until the mixture thickens. This will take about 15 minutes.
Step 44. Remove from the heat and pour into clean sterilised jars. If wished the mixture can be strained prior to filling to remove the zest and any traces of cooked egg white.