Ingredients to make approx. 200ml of lemon curd:
1 whole egg plus one extra egg yolk
50g to 80g caster sugar (depending on how sweet you want it)
40g chilled butter
The juice and zest of one (fairly large) lemon
Whisk the eggs and sugar together in a saucepan until they are smooth (no heat yet!).
Then add the butter, lemon juice and zest and whisk it continuously over a low heat.
It will start to thicken after about 10 minutes on the heat.
Store it in a glass jar in the fridge for around 2 weeks.
