I used this lemon curd in a lemon victoria sponge cake instead of jam, but it's delicious on toast, crumpets and scones as well!

Adapted from Bakers Royale (Feb 2011)
Preparation time: half an hour, plus time for cooling

1 cup freshly squeezed lemon juice (approx 6 lemons)
225g granulated sugar
Zest from 2 lemons
6 medium egg yolks
10 tablespoons of butter, cut into pieces

1. Cream the butter and sugar until fluffy in a saucepan.

2. Beat in the egg yolks one at a time until incorporated.

3. Add the lemon juice to the mixture. It should look nasty and curdled straight away but don't panic! As it cooks it will become smooth.

4. Heat the mixture on a medium heat on the stove, whisking continuously to prevent burning. Don't let the curd boil, take your time and eventually the mixture will thicken up. It took about 15-20 minutes for my mixture to reach 75 C (170 F). If you don't have a thermometer, at this point it should coat the back of a spoon and leave a line running through it when you run a finger down the spoon.

5. Take off the heat and transfer to a storage jar. Cover with clingfilm as it cools to prevent a skin forming then store in the fridge (it keeps for about a week). Serve on crumpets, toast, scones, or anything that takes your fancy!
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