Preparation time : 5 minutes
Cooking time : 10 minutes max
Ingredients (for a 350 g jar)
• 110 g castor sugar
• Finely grated zest and juice of 2 large lemons
• 3 large free range eggs, lightly beaten
• 100g unsalted butter, cut into cubes
Place sugar, zest and juice in a saucepan over low heat, stirring until sugar dissolves. Remove the pan from the heat and gradually add eggs, stirring to combine.
Return the pan to low heat and add the butter, a piece at a time, whisking constantly for 8-10 minutes until thickened.
Remove from heat and pour into sterilized jars.
You can store the lemon curd into your fridge for days or weeks. Very tasteful with toasted pieces of brioche.