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Lemon Curd Sauce
Preparation info
- Makes
250 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
Ingredients
225 g 120 g - finely grated zest and juice of
Method
- Put the sugar, butter and lemon zest and juice in a heavy-based pan.
- Heat gently, stirring, until the sugar has dissolved and the butter has melted.
- Add the eggs, stirring constantly over a low heat, until the curd thickens and leaves the sides of the pan clean. Remove from the heat and transfer to a jar. When cool, cover and refrigerate.