LUXURY LEMON CURD RECIPE
4 egg yolks (I use our own freerange hens' eggs)
100mls lemon juice (you can substitute this for lime juice or do half and half mixed)
70g butter (or margarine)
Beat the egg yolks and sugar together whilst gently warming the butter and lemon juice. Add the egg yolk/sugar mix to the pan and whisk together with the lemon and butter. Keep this on a low heat and whisk regularly until the mixture thickens to resemble custard. If you are cooking on a log burner, it's easier to take the pan off the heat to whisk it, otherwise cook slowly over a low heat. Do not allow the mix to boil.
Pour into a sterilised, pre-heated jar and leave to cool. Once set, keep it refrigerated.
Did you know there are NO EGGS in many of the cheap, mass produced lemon curds?