- 125g unsalted butter, softened
- finely grated zest & juice of 3 medium lemons around 140 ml
- 3 large eggs & 1 egg yolk (see how that works, may need 2), room temperature – beaten
- 225 g caster sugar
- Put the butter, sugar, zest and juice into a heatproof bowl.
- Over a pan of simmering water, stirl gently with a wooden spoon until the mixture is smooth and melted, and you can no longer see of feel any grains of sugar
- Remove bowl from the pan and strain in the beaten eggs (I missed that the eggs had to be beaten at first so had to sieve one out that started to scramble – phew) stir in well.
- Back on the simmering water and stirl until the mixutre becomes thick and opague. Takes some time and don’t turn heat up as it’ll scramble the eggs.
- Mixture is ready to come off the heat when you can coat the back of the spoon and see a clear path when you swipe your finger through the coating (though it won’t be thick like curd is when its cooled – it’ll just be a thinish lining).
- Take off the heat and pour into bowl or jar, wait to cool then cover and store.
- Can last for 2 weeks.