Lemon Curd

Ingredients
- 3-4 Tbsp lemon zest (rind)
- 1/2 cup freshly squeezed lemon juice (2-3 large lemons)
- 1 1/2 cups granulated sugar
- 6 Tbsp salted butter, cut into pieces
- 3 eggs, lightly beaten
Method
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1. Remove the zest from the lemons using a zester or peeler (be careful to avoid getting any of the white pith). Juice the lemons then place juice, zest and sugar in a medium sized saucepan and heat over medium-high heat stirring to combine.
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2. Bring to the boil; reduce heat to medium-low and simmer for 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended.
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3. Return to heat and cook over medium low heat, stirring constantly for 10-15 minutes or until mixture thickens and coats spoon. Do not let the lemon curd boil, as it can cause the mixture to curdle.
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4. Remove from heat. The lemon curd will continue to thicken as it cools.