- 2 eggs, plus 2 egg yolks
- 3/4 cup (165g) caster sugar
- 1/3 cup (80g) chilled unsalted butter
- Zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
13/02/14: stirred for about 10mins
Makes 1.5 cups