lemon curd
  • Servings: 2 cups
  • 1 teaspoon cornflour
  • juice of 2 lemons
  • 2 eggs, lightly whisked
  • 3/4 cup sugar
  • 125g (4 1/2 oz) butter, chopped
  • very finely grated zest of 1 lemon (optional)
  1. Dissolve cornflour in lemon juice in a small bowl.
  2. Combine eggs, sugar, butter and lemon zest in a small saucepan. Add cornflour and lemon juice and whisk over a very low heat until mixture thickens. Do not allow to boil. remove from heat.
  3. Pour into sterilised jars and seal. Keep in the fridge and use within 2 weeks.