Thick Lemon Curd
It's Easier than you Think.. simple and delicious recipes from the Cook School by Jo Seagar; published by Random House New Zealand.
- 200g butter
- 1 cup caster sugar
- grated rind and juice of 3 lemons
- 4 eggs
Melt the butter in a saucepan over a medium-high heat. Whisk the sugar, lemon rind and juice and eggs into the butter until well combined. Whisk continuously while the curd thickens and comes to the boil. Remove from the heat just as it is about to boil vigorously, and cool.
When cold, store the curd covered in the fridge. It will thicken considerably in the fridge and will keep for 2–3 weeks.
Variations — after making the curd, add ½ cup passionfruit pulp or squashed raspberries or banana.