Homemade lemon curd is quick and easy. Taste is so much more mouthwatering than the shop – bought variety.
Sit the heatproof bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Put the lemon zest and juice, sugar, butter into the bowl nad stir the mixture every now and again, until all has melted.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until well combined.
Then leave to cook for 10-15 minutes, stirring every now and again, or until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and let to cool.
If you would like to eat later, spoon a hot lemon curd into sterilised jars and seal. Keep in the fridge.
– place lemon zest, sugar in bowl and pulverise for 30 seconds at speed 9
– add everything, chop for 5 sek at speed 7
– insert butterfyly and cook at 80 C for 10 minutes on speed 3