Ingredients and equipment : 2 lemons, 4 eggs, 1/3 cup of unsalted butter, 3/4 cup of caster sugar, Mixing bowl, Whisk, Saucepan,Sieve
Ready for use ingredients and equipment
Place the whole eggs, egg yolks and caster sugar in a mixing bowl
Whisk the ingredients in the bowl until smooth
Put that in a saucepan and place over a low heat. Add the lemon juice, lemon zest and butter in the saucepan and whisk continuously until thickened
You can either strain it through a sieve or pour into the sterilised jar. If you are in a rush or a bit lazy you should just pour it in. I pour it in because the other way very time taking and slow
I recommend pouring it into the jar instead of using the sieve
Pour into the sterilised jar
Then you can decorate it as you like
Health and safety: Wash hands and equipment well before use. When sterilising jars use clean hands. Be careful not to cut yourself when using graters to get lemon zest.
Health and safety: Make sure lemons do not have mould on them. Be careful when operating with hot things. Make sure none of the ingredients are off/past their use by date.
Health and Safety: Make sure the pan's handle is turned away from where people walk. Use a medium sized burner on the stove not the wok burner.
This lemon curd keeps covered in the fridge for 2 weeks.