I love anything that tastes of lemon. I have enjoyed lemon curd on toast since I was a small child and have always wanted to make my own. I love how you can add lemons to many recipes and it always gives a fresh zing. This recipe is very simple but does take some time.
4 Lemons (Zest and Juice)
225g Caster Sugar
3 Free Range Eggs plus 1 Free Range Egg Yolk
Put the lemon zest, juice, sugar and butter into a heatproof bowl. Place the bowl over a pan of simmering water, make sure the bottom of the bowl doesn’t touch the water (Bain-Marie). Leave on a medium to low heat, stirring regularly until all of the butter has melted. In a jug, whisk the eggs and the egg yolk, then add them to the lemon mixture and stir. Keep the mixture on the Bain-Marie, stirring regularly until the mixture has turned thick and creamy. Once it has become thick and creamy, remove the bowl from the pan and place on a heatproof surface. Allow to cool but stir regularly whilst cooling. Once it has completely cooled, transfer into a sterile jar, seal and place in the fridge. The fridge will help the lemon curd to set.