How to make Lemon Curd
Lemons, juice and zest
1 3/4 oz
Pour sugar, eggs, lemon zest and lemon juice into a heatproof bowl over a pan of simmering water. Stir all the time so that the eggs do not coagulate.
When the curd has thickened (it may take a while but goes fast towards the end), remove it from the pan and pour it through a sieve into another bowl to remove the zest.
Add the butter and stir until it is combined.
Allow the curd to cool before use. You can keep the lemon curd in a container with sealing lid up to one week.