Use this lemon curd as a luscious filling for sponge cakes, to spoon over meringues and top with fresh strawberries, or as a spread on scones or toast
- 3 eggs
- 1 egg yolk
- 125g (4 ½ oz) caster sugar
- 3 unwaxed lemons, zest finely grated and juice
- 125g (4 ½ oz) unsalted butter, cut into small cubes
you will need
- sterilized jars
Unwaxed lemons are more expensive as their shelf life is not as long, but the flavour is superior.
Place the eggs and egg yolk in a heatproof bowl and whisk together. Add the remaining ingredients. Place the bowl over a pan of simmering water and whisk until the mixture is thick and smooth. Remove the bowl from the heat.
Pour into sterilized jars and seal. Store in the fridge.