Homemade Lemon Curd. Sunshine.

Lemon curd, the stuff of childhood tea-times - fresh doughy white bread, a slab of butter and golden, tangy, sweet lemony joy pooling over the top and spilling down the crusty edges and onto your fingers...Heaven.  And the wonderful news?  It is as easy as pie to make, takes seconds and tastes so much better than any shop bought stuff.  

Please please please use organic free-range eggs, it will make all the difference and give your curd a beautiful golden colour.

Ingredients

3 organic, free-range egg yolks

55 g caster sugar

juice of 1 lemon, and zest of half the lemon

75 g cold unsalted butter cut into cubes

Method

1. With a balloon whisk mix together the egg yolks, sugar and lemon zest and juice in a bowl over a pan of just simmering water.

2. Add a cube of butter then whisk until combined, continue until all the butter is added.  The absolute key is not to over heat the bowl, I find it's best if you keep moving the saucepan and bowl off the heat every now and then or else you will end up with scrambled eggs.

3. Once all the butter is added stir the curd over the heat until it noticeably thickens and coats the back of a wooden spoon, again do not allow to boil.

4. Pour the curd into a cold dish and cover with cling film.  When cold decant into a jam jar and keep in the fridge for up to 2 weeks. 

So very delicious.