I love homemade Lemon Curd, it only takes a few minutes and tastes great on hot buttered toast or swirled through greek yoghurt. Delish😍
I doubled the recipe as we love this in our house.
2 whole eggs and 2 egg yolks
3/4 cup (165g) caster sugar
Zest and juice of 2 lemons
1/3 cup (80g) chilled unsalted butter
In a large saucepan add the eggs and egg yolks and the caster sugar and whisk to combine.
Place on low heat and add the butter, lemon zest and juice.
Stir continuously until thickened.
Pour into sterilised airtight jars, allow to cool.
Keeps in fridge for 2 weeks, if it lasts that long ….