Michaela's Lemon Curd

Ingredients

2 lemons
2 eggs
115g butter
225g caster sugar

 

Method

1. Sterilize a 500g jar by boiling then heating in the oven to dry.
2. Wash the lemons, dry them then grate them to remove the zest, (use a pastry brush to remove the zest from the grater.
3. Squeeze the juice from the lemons then strain it to remove pips.
4. Melt the butter in a bain marie above barely simmering water, add sugar, lemon juice and zest and stir while gently heating for a few minutes.
5. Add the beaten eggs and continue gently stirring over a low heat until the mixture can form a coating over the back of a spoon.
6. Pour into the sterilised jar and seal the top either with a piece of cling film or a jam seal.
7. Store in the refrigerator.
8. Use for cake or tart filling or spread on bread