I love lemon curd so much that I could eat the entire jar by myself *grins*
This is good for pavlova, pie, no bake lemon bars, filling of many sorts of bread and pastries.
Step 1: Ingredients and Method
3 lemons (about 600 g)
3 whole eggs + 1 yolk
100 g cold firm butter, cubed
1 1/4 c sugar
Grate lemon rind, set aside
Squeeze juice out, set aside
In a pot, with wire whisk, combine eggs and sugar. Place pot on stove on low heat, keep whisking mixture until it feels that the mixture is thickening.
Add in the rest of the ingredients, stir to combine and keep cooking until thickened.
Pour mixture into glass jar or container. Cool to room temperature then chill in the fridge.
It lasts for at least 1 week long.