LEMON CURD

INGREDIENTS

• 2 eggs, plus 2 egg yolks

• 165g caster sugar

• 80g unsalted butter, chilled

• Juice and zest of 2 lemons

METHOD

1. Whisk the sugar, eggs and yolks until smooth.

2. Add to a saucepan with all other ingredients on a low heat and continue to whisk until it thickens.

3. Remove from heat and strain into a sterilised jar. If you are a lover of lemon zest you can skip straining.