Finely grate the zest of 4 lemons and squeeze the juice.
Cut the butter (100g) into cubes.
Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest.
Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
Once thickened, remove the lemon curd from the heat. Add the butter and whisk until the butter has melted.
Allow the lemon curd to cool completely before using. You'll find that it will thicken as it cools.If you prefer your lemon curd completely smooth (with the zest removed) - store it with the zest left in and then pass it through a sieve just before you want to use it. This will allow the maximum zesty flavour to infuse into the curd.
Calories: 79kcal | Carbohydrates: 9.1g | Protein: 1.1g | Fat: 4.3g | Saturated Fat: 2.4g | Fiber: 0.1g | Sugar: 8.8g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.