Lemon curd

 A girlfriend has a wonderful lemon tree that I love to pick from.

Homegrown lemons are so much juicer than store bought. 

I never really used lemons but now I seem to use them all the time.

Lemons are so versatile you can use them for all sorts of things:

lemon cake, remove stains, disinfectant, odor remover 

and a million other things.

I am now a lemon convert and want a tree for our house!

I had a few lemons starting to go off in my fruit bowl 

so I thought I would make some lemon curd.

This recipe comes from Stephanie Alexander's the cook's companion.

This recipe makes one 340ml jar.

 What you'll need:

4 egg yolks

2/3 cup castor sugar

60g unsalted butter

100ml lemon juice

2 tsp grated lemon zest

 Whisk the egg yolks and sugar until well combined (I used my Kenwood mixer).

Tip into a heavy bottomed pan.

Add butter, zest and juice.

 Stir constantly over a medium heat for around 5 minutes.

As soon as bubbles appear remove from heat.

Do not let it boil.

Pour into a sterile jar. 

Keep refrigerated once opened.    

This lemon curd is so super yummy.

I think this curd would be amazing in a pie.

I love it so much I have actually been eating it straight from the jar!

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