Lemon Curd

Ingredients:

2 large eggs

2 large egg yolks

150 g caster sugar

100 g unsalted butter at room temperature (very important) and cubed.

Juice and finely grated zest of 2  unwaxed lemons.

Method:

1.  In a medium size pan add all your ingredients (off the heat) and whisk until well combined.  

2.  Place pan on medium/low heat and stir with a whisk continuously.  Do not walk away from it.  After a couple of minutes lower your heat to low and keep stirring until thickened (about 5-7 minutes).  Once thickened,  transfer to a bowl and set aside to cool.  Cover with cling wrap directly on the curd so a skin doesn't form.  Will keep in the fridge for 3 days.