How to cook tangy lemon curd

Gather ingredients

Place lemon juice, zest, sugar and butter in a bowl. Place bowl over simmering water (bottom of bowl not to touch water) and heat until butter has melted

Lightly whisk the eggs and egg yolk

Pour the egg into the lemon mixture - stirring all the time

Whist everything together and heat over the water for 10-15 minutes until it thickens

Once thickened the curd should coat the back of a wooden spoon

Leave to cool in the bowl

Decant curd into a sterilised jar - once fully cooled store in the fridge