By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

　　

Ingredients

Makes 1 1/2 cups

　　2 eggs

　　2 egg yolks

　　1 cup (220g) caster (superfine) sugar

　　1 tablespoon finely grated lemon rind

　　1/2 cup (125ml) lemon juice

　　1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes

　　

Step 1

Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.

　　

Step 2

Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.

　　

Step 3

Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.

　　

Step 4

Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.

　　

Step 5

Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.