This is our beautiful homemade lemon curd made from freshly squeezed lemons, the perfect accompliment to scones.
200g caster sugar
6 lemons, juice and zest of 3
150gunsalted butter, cut into small cubes
Whisk the eggs and egg yolks in a large heatproof bowl until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over a saucepan of very gently simmering water, making sure the bowl doesn’t touch the water.
Stir the mixture for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should the consistency of custard and leaves a light trail when the whisk is lifted. (The curd will continue to thicken in the jars)