Lemon Curd

• 4 egg yolks
• 150 g caster sugar
• 60 g

Whisk the egg yolks and sugar together in a bowl until completely combined and foamy, then add the butter, lemon juice and zest. Set the bowl over a pan with a couple of centimetres of simmering water in it, and stir continuously until the mixture thickens. This could take up to 15 minutes, but don’t try to rush it and turn the temperature up too high or your curd will end up scrambling – not a