Classic Lemon Curd

• 2 eggs
• 2 egg yolks
• 1 cup (220g) caster (superfine) sugar
• 1 tablespoon finely grated lemon rind
• 1/2 cup (125ml) lemon juice
• 1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes

1. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
2. Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
3. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
4. Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
5. Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

eggs, egg yolks, caster, lemon rind, lemon juice, butter

Taken from www.epicurious.com/recipes/food/views/classic-lemon-curd (may not work)