Lemon Curd

So yummy delicious! great on toast..and used as filling for mini tarts and plain sponge cakes :D

Ingredient

• 85gm unsalted butter
• 3/4 cup castor sugar
• 2 egg yolks
• 2 eggs
• 1/2 cup lemon juice
• zests from 2 lemons

Method

1. Cream butter and sugar for 2 min. Add eggs slowly and beat for 1 min.
2. Add lemon juice and mix well. It is fine if mixture curdles.
3. Transfer to a saucepan. Cook on low heat, stirring constantly until mixture thickens for about 10mins. It is ready when the curd coats thickly at the back of the wooden spoon and leave a clean trail when finger goes along the spoon.
4. Remove from heat and stir in lemon zests. 
5. Transfer hot curd into a warm sterilised jar and seal immediately. Leave to cool before storing in fridge.