Lemon curd

Ingredients

• 2 eggs
• 2 egg yolks
• 80g (2.8 oz) unsalted butter
• 160g (5.6 oz) sugar
• Juice and zest of 2 lemons

Directions

1. Start by adding the eggs and egg yolks to a saucepan and whisk until well combined.
2. Add the butter, sugar, lemon juice, and zest into the pot with the eggs, placing it over medium heat.
3. Stir the mixture constantly. Continue to cook until the butter melts and the sauce starts to thicken, becoming glossy and smooth.
4. Transfer the curd into clean glass jars, allowing it to cool to room temperature before securing the lids.
5. Once cooled and the lids are on, the lemon curd can be stored in the fridge, where it will last for up to a month.