Speedy Lemon Curd
There’s nothing like home made lemon butter. Use for cake and tart fillings, as a sweet spread or to dollop onto desserts and fruit.
|Preparation Time:||10 minutes|
|Cooking time:||10 minutes|
- 4 egg yolks
- ½ cup caster sugar
- 1/3 cup lemon juice
- 200g butter, cubed
Combine all ingredients in a large metal bowl and whisk continuously over simmering water until butter has melted, sugar has dissolved and mixture has just started to thicken slightly. It will set on cooling. Pour into a clean sterilised jar refrigerate until required (up to 3 months).