Lemon curd

Ingredients: 

– Juice of 2 lemons, about 120 ml 

– Zest of 2 lemons 

– 125g butter 

– 200g sugar 

– 2 eggs 

Instructions: 

1. In a heatproof bowl, combine the butter, sugar, lemon juice, and zest. Stir the mixture well. 

2. Place the bowl over a saucepan of simmering water (au bain-marie) and heat until the butter has melted, stirring occasionally. 

3. Remove the bowl from the heat and whisk in the eggs until fully combined. 

4. Return the bowl to the saucepan and continue to stir constantly until the mixture thickens. You’ll know it’s ready when you can draw a line through the curd with your finger, and it doesn’t run. 

5. Be careful not to let the mixture boil, as this can cause the eggs to curdle. 

6. Once thickened, remove from the heat and strain the curd through a sieve to remove any lumps. 

7. Pour the lemon curd into a jar and store it in the fridge. 

Delicious on scones or as a dessert topping. Enjoy!