Lemon Curd

Directions

1. 1
   Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
2. 2
   Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
3. 3
   Stir the mixture every now and again until all of the butter has melted.
4. 4
   Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.
5. 5
   Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
6. 6
   Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
7. 7
   Once cooled, spoon the lemon curd into sterilised jars and seal.
8. 8
   Keep in the fridge until ready to use.
9. 9
   To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher.
10. 10
    Place the jars onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes.