Classic Lemon Curd

Directions

1. 1
   Weigh out all ingredients
2. 2
   In a large bowl beat the butter & sugar with an electric mixer for 2 minutes
3. 3
   Slowly add the eggs & yolks & beat for 1 minute
4. 4
   Mix in the lemon juice, it may look curdled but will smooth out.
5. 5
   In a medium heavy based pan cook the mixture on low heat until smooth.
6. 6
   It may look curdled depending on the butter you use.
7. 7
   I used stork for baking so didn't get curdled.
8. 8
   Increase the heat to medium & cook continually stirring until it thickens.
9. 9
   This should take 15 minutes as should coat the back of a wooden spoon.
10. 10
    DO ON BOIL.
11. 11
    Remove from the heat & stir in the zest
12. 12
    Transfer the mixture to a container to cool pressing cling film on the surface so it won't get a skin on it.
13. 13
    Pop in the fridge to chill.
14. 14
    Transfer to a jar with a lid or freezer container if freezing.
15. 15
    Enjoy..
16. 16
    I like mine on a hot toasted bagel or toast.
17. 17
    Tomorrow I'm spreading it on cornbread