Step 5: Making the lemon curd
the bowl of eggs (with yolks) from part four
the juice from part 3
moar sugar 300g
moar butter 200g
whisk the eggs briefly then add in the butter (cut into chunks) and lemon juice
pour the mixture into the saucepan and put on a very low heat, stir constantly*
the curd is ready when it sticks to the spoon as shown. if it gets a little lumpy dont worry, its not the end of the world, itll come out of the oven fine.
this might be a good time to start preheating your oven to 180C / 350F / Gas 4
pour the slick curd into the mould onto the shortbread. you know its really ready if a toothpick can stand in the curd. the bread roll has nothing to do with anything
*note: when stirring a sauce, stir in figure of 8 to keep the whole liquid moving, not just the outside, which can lead to burning of the middle of the pan, you dont want that, nobody does.
**note: some people use lemon zest too, i dont, because i dont really like it, but if you are going to use lemon zest, be sure to use unwaxed lemons.