Ingredients
Method
1.Combine the lemon juice, sugar and egg yolks in a medium glass or stainless steel bowl and whisk until combined. Add the butter and zest then set the bowl over a saucepan of simmering water (to make a double boiler).
2.Heat the mixture for 5-10 minutes, stirring occasionally until starting to thicken, then stir constantly until the mixture coats the back of a spoon. Cover with a lid to prevent a skin forming and remove from the heat to cool and thicken.
3.Pour into sterile jars or a covered glass container and store in the fridge for up to one week.
Note
- Try swirling the curd through Greek yoghurt for a breakfast treat. – PER SERVE: Energy: 194kcal, 814kj Protein: 1.4g Fat: 9.3g Saturated fat: 3.6g Cholesterol: 96mg Carbohydrate: 26.7g Fibre: 0.6g Sodium: 49mg