Lemon Curd
Ingredients
Juice and zest of 5 lemons
4 eggs + 1 egg yolk
150 g caster sugar
75 g cold butter
Method
1) Start, by melting your butter over a low heat. Once you have melted your butter, place it in a saucepan with your sugar, eggs and lemon juice and zest. Place the saucepan over a low heat (lowest heat possible) stirring all the time so nothing catches.
2) Stir the mixture for 5-10 minutes continuously, until it thickens and when you coat a back of a spoon it does run of the spoon you are ready. Place a layer of clingfilm over the top of your curd and allow to cool before transferring to a sterilised jar.