Honestly this is ridiculously easy and so impressive. It’s a good one for showing off if you’ve got friends coming to stay, think of their faces when you whip out homemade lemon curd in the morning to go on sourdough toast!
It’s also great as a filling in a victoria sponge.
- 75g unsalted butter
- 75g caster sugar
- 125ml lemon juice
- Zest of one lemon
- 3 large eggs
Melt the butter in a saucepan over a medium heat, then add the lemon zest, lemon juice, sugar and eggs.
Keep the saucepan at a medium heat, and while heating, whisk the ingredients continuously. After about 5 minutes it will turn into a custard. When it’s suitably thick, you’re lemon curd is ready.
Once cooled, pour into a sterlised jar and store in the fridge.