Lemon Curd

1) Zest the lemons. If you have a food processor pulse the lemon zest and sugar together or rub the zest into the sugar to extract the maximum amount of flavor

2) Juice the lemons until you have about 100ml lemon juice (about 1/2 a cup). Strain out the seeds.

3) Strain egg yolks into a pot (gets rid of any lumpy bits) and beat lightly with a whisk.

4) Whisk in the sugar and give it a good mix until lighter in color.

5) Stir in lemon juice gradually.

6) Heat on low, while stirring constantly with the whisk until the mixture thickens, you want it to coat the back of wooden spoon so that when you draw a line though, the line stays there.

7) Remove pot from heat, then add the cold, cubed butter and mix until melted.

Optional Extra - strain the final mixture though a sieve to remove any bits of zest. The final curd will be deliciously smooth

Transfer the curd to a sealable container or bowl. If storing in a bowl cover the surface with plastic wrap to prevent a skin from forming.

The curd will set completely in the fridge, so don't worry if it still looks a little thin. It will thicken as it cools. Let the curd cool completely before using it in other recipes or in cakes. Overnight in the fridge typically works well.

Storing Lemon Curd: Keep the lemon curd refrigerated in an airtight container or jar for up to 1 week. That's if it manages to last that long without being gobbled up