Lemon Curd

Yield 280 ml Lemon Curd

Ingredients :

1.  110 ml lemon juice (about 1.5 lemon)

2.  lemon zest from 1 lemons (optional)

3.  2 whole eggs

4.  110g sugar

5.  85g unsalted butter

Method

1.  Combine eggs, egg yolks and sugar.  Whisk vigorously for 3 to 4 min until mixture is thick and colour lighten.  This will ensure a thicker curd.  

Eggs, Egg yolks and sugar

2.  Add lemon juice and lemon zest and whisk.  

3.  Pour mixture into a pot and cook in medium-low heat.  Stir constantly along the bottom of the pot.  Cook until curd thickens and starts to bubble lightly. 

Test with a spoon.

4.  Remove from heat.  Add butter and whisk until butter is completed melted.

5.  Transfer curd to a glass jar or bowl and cover with cling wrap to prevent a film from forming over the top.

Cover with cling wrap to prevent film from forming

6.  Once curd is cool, place into the refrigerator.  Curd will further thicken.  It can be stored up to 2 weeks in the refrigerator.