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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