Store-bought can never compare to the creamy and sour Lemon Curd recipe - it always taste better when you make it yourself and only uses four ingredients! Perfect to add to your baking or desserts
2 egg yolks
¾ cup caster sugar
6 Tbs unsalted butter, at room temperature
juice of 2 lemons
1 Tbs lemon zest
1. Get a double boiler ready simmering on low heat, once boiled.
2. In the top pot or bowl, combine the egg yolks, eggs, sugar, lemon juice and lemon zest. Whisk until combined well and keep whisking while curd cooks. It is important to keep whisking to avoid the eggs curdling.
3. Continue to whisk and cook the curd for about 10 minutes, until it becomes smooth and thick. Turn up the heat if it isn't thickening.
4. Remove pan from heat and gradually whisk in the butter until combined well. Cover with towel or plastic wrap and let it cool completely before transferring to a jar. Keep in the fridge.