1 cup sugar
100 g butter
Juice and zest of 4 lemons
4 eggs lightly whisked
Place the sugar, butter and lemony bits in a saucepan over a medium heat. Stir until the butter is melted and sugar dissolved. Add the eggs and stir continuously over a low heat until the mixture thickens. Simple. Store in the fridge and experiment widely with its use. Bread products will never be the same.
Warning: If you make lemon curd you’ll start licking anything this stuff touches. If you are not used to eating a lot of citrus, your mouth may soon go super-tingly from the acid. You have been warned.
Image used under Creative Commons from: poetas, on Flickr