Lemon Curd - a simple pleasure!

With just a handful of ingredients, you'll have this masterpiece ready faster than you can say "pucker up." Slather it generously on toast or an English muffin, and you'll feel like a breakfast royalty. Or, if you're feeling adventurous, drizzle a bit on vanilla ice cream for a sublime experience that will have your taste buds doing a happy dance. Don't be fooled by its small and delicate appearance; this little number packs a punch that will leave you wondering if you just got into a flavor boxing match!

Ingredients

Zest of 3 - 4 Lemons

1/2 C/120ml Lemon Juice

1/2C/100g Sugar

3 Egg Yolks + 1 whole Egg

Pinch of Salt

3/4 C/170g Unsalted Butter

Method

Place lemon juice in a saucepan and heat to hot but NOT boiling.

In a bowl add all eggs and whisk to combine. Add sugar slowly and mix well.

Add the zest and mix well.

Very slowly dribble the heated lemon juice into the bowl and mix continuously until all combined.

Return curd to saucepan and heat over medium - low heat. Add the pinch of salt.

Add two Tbs of butter at a time while whisking. Once all combined, very gently simmer for 5 minutes until thickened and a temp of 180 -200F is reached.

Strain curd into a bowl to remove zest, and place curd into a container and let it sit on the counter for 30-minutes before putting in the fridge for 4 - 6 hours.

Keeps very well in fridge for up to a week, maybe longer.

Enjoy this refreshingly tangy lemon curd on toast, as a cake filling, or any way you want it!