Stephanie Alexanders Lemon Curd Recipe

4 egg yolks
2/3 cup castor sugar
60 unsalted butter (pretty sure I used normal butter)
2 teaspoons grated lemon zest
100mls lemon juice

Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to a simmering point over a medium-high heat (about 5 minutes).
As soon as bubbles appear, remove from heat, still stirring.
Allow to cool.
Transfer to sterilised jars and seal.
Keeps for weeks if well sealed and refrigerated after opening.

Makes 2 cups

YUMMO!!! Thanks Becci!

Becci, do you fill your jar/s while they are still hot? I know I have usually filled when hot in the past (with sauce / relish), but with cooled lemon curd am not so sure???

Yeah I did it while it was all hot but left the lids off until I could easily handle the jars.
I also played it safe and kept both jars int he fridge

OK thanks, I think I will do it that way too.