Lemon Curd

Source : Kicthen Corner

Ingredients:

2 Large eggs

60 gr caster sugar (add more if you find it sour)

60 gr lemon juice

2 Lemon zest

45 gr Butter (I only use 40gr)

Method:

- Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. 

- Add butter and stir for the final shining and silky consistency.

- Set aside to cool before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)