Homemade Lemon Curd

In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-10 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.

Can be used straight away or stored in a glass jar in the fridge for up to a month.

Lemon curd is delicious used as a filling for cakes, pies, tarts, on scones and the list goes on.