8 Lemon’s, zest and juice.
200g caster sugar.
100g butter cut into cubes and left at room temperature.
3 eggs
1 egg yolk
Method
Stage 1
Put lemon, zest, juice, sugar and butter into a heatproof bowl. Stir the bowl over a pan of gently simmering water, make sure the water is not touching the bottom of the bowl. Keep string the mix every now and then and again until all of the butter has melted.
Stage 2
Lightly whisk the eggs and the yolk then stir them into the lemon mixture then leave to cool down for 10 to 15 minutes, stirring every now and again until the mix is creamy and thick enough to coat the back of a spoon.
Stage 3
Remove the orange curd from the heat and set aside to cool, stirring occasionally as its cooling. Once its cooled pour into a plastic tub and put into fridge.
