Emma aime in the Kitchen: Lemon Curd

I was given these organic lemons by a guy that comes into the bakery to pick up bread for his cows. They may not look pretty but they taste delicious so I decided to make some lemon curd with them.

Ingredients:

• 2 eggs, plus 2 egg yolks
• 3/4 cup (165g) caster sugar
• 1/3 cup (80g) chilled unsalted butter
• Zest and juice of 2 lemons

Method

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curdkeeps, covered, in the fridge for 2 weeks.

And it really is as simple as that!