I have been wanting to make lemon curd for a while and this year, there's excuse. We have a lot of lemons on our Lemon Myer tree.
So this is the first lot of Lemon Curd I made, using the recipe from Delicious:
Zest and Juice of 2 large lemons (I used 3 as I was trying to use up the smaller ones first)
2 Egg yolks
2 large eggs
Whisk yolks, eggs and sugar in a small saucepan, until smooth and put on low heat, add in melted butter, juice and lemon zest, and keep stirring till it's thickened.
Put through sieve, to get rid of the zest and there, luxious lemon curd...
In a sterilised jar, it keeps for 2 weeks in the fridge, great for buttering breads, sandwich between cookes, and on tarts and as cake frosting...