Lemon Curd

Ingredients:

2/3 cup freshly squeezed lemon juice ( from 4-5 large lemons)

2 eggs

4 egg yolks

1 cup granulated sugar

1/2 cup unsalted butter

1 tsp vanilla essence

1 tsp lemon zest

Preparation:

1. In a glass bowl, combine the eggs, egg yolks and sugar and whisk vigorously for 3-4 minutes, until the mixture is thick and more pale in colour.
2. Pour the mixture into a stainless steel pot and add the lemon juice and whisk to combine.
3. Cook it over medium-low flame, stirring continuously using a rubber spatula along the bottom of the pan.
4. Cook for 4-5 minutes until the lemon curd thickens and starts to bubble lightly. Remove from flame immediately.
5. Add the unsalted butter, lemon zest and vanilla essence and whisk until the butter is completely melted.
6. Transfer to a glass bowl / jar and cover with plastic wrap to prevent a film from forming over the top.
7. Allow to cool slightly, then place into the refrigerator...

• Lemon curd can be stored in the fridge for up to 2 weeks...

Recipe Source: Tatyana's everyday food