Lemon Curd
ingredients
300g sugar
200g butter
juice and rind of three lemon
3 eggs, very well beaten
mixing
Combine the sugar and butter together in a heavy based saucepan, heat over a medium heat, stirring all the time, until the sugar starts to melt (the mixture will take on a thick gooey texture). Remove from the heat, stir in the lemon juice and grated rind. Let cool to room temperature – this is important, if you put the egg into a mixture that is too hot it will cook immediately and make horrible lumps! Whisk in the eggs until completely combined. Return the saucepan to a low heat, and cook, stirring all the time with a wire whisk, until the mixture thickens like a custard – about 3-5 minutes. Do not let the mixture boil. Cool and store in a jar in the refrigerator until needed. The mixture keeps for at least three weeks in the refrigerator.
