After Toast by Kate Gibbs
Published by Allen & Unwin
- 125g butter
- 1 cup sugar
- grated zest and juice of 3 lemons
- 3 free-range eggs
Place the butter, sugar, lemon zest and juice in a heatproof bowl. Set bowl over a saucepan of barely simmering water, over medium-low heat - be careful not to let base of bowl touch the water. Stir continuously until sugar has dissolved and butter has melted.
In a small bowl, whisk eggs with a fork.
Slowly add eggs to hot lemon mixture, stirring continuously over very low heat until mixture thickens-do not allow it to boil or it will curdle. The lemon curd is ready when it is thick enough to coat the back of a spoon.
Pour curd into one or two hot, sterilised jars and seal. Label and store in the fridge for up to 2 weeks.
Makes about two cups.