- 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
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.
Top Tip for making Lemon Curd
Unwaxed lemons are more expensive as their shelf life is not as long, but the flavour is superior.
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