Lemon Curd

  • Makes one 14oz jar
  • 2 large eggs
  • 1 egg yolk
  • 4oz butter
  • 6oz caster sugar
  • finely grated zest and juice of 3 lemons

Beat the whole eggs and 1 yolk together. Melt the butter in a saucepan on a LOW heat. Add sugar, zest and juice then the beaten eggs. Stir over a gentle heat until the mixture thickens. It should be thick enough to coat the back of a wooden spoon. CARE or you will end up with lemony scrambled eggs!
Pour into a jar and seal.
this should keep for about 2 weeks in the fridge-as if!