Lemon Curd

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  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Juice of 2 lemons

 In a saucepan whisk eggs, yolks and sugar until smooth, add the lemon juice then place pan over low heat and whisk until thick. Take off the heat and add the butter, and whisk until melted. Strain through a sieve into a sterilized jar. Lemon curd keeps, covered, in the fridge for about 2 weeks.