Lemon Curd

The Ultimate Lemon Curd
I have always loved lemons and lemon curd was always and still is my favourite filling for cakes. When making it I usually use white or golden caster sugar, but my last batch for Christmas was made with light soft brown sugar. I shall always use this from now on, it is delicious, creamier and the lemon flavour is enhanced by the slightly caramel taste of the sugar. It is also much easier than you think. So long as you always keep the light low it takes about 10 minutes to make.
I usually make small amounts 2 x 350g jars approximately but it can be doubled very easily if you wish to make it for presents.

Ingredients
2 medium sized eggs and 1 extra yolk
2 large lemons, zested and juiced
115g butter, at room temperature
180g light soft brown sugar
1level teaspoon cornflour

Method
Put the eggs and yolk in a medium sized pan and whisk together.
Add all the other ingredients and place the pan over a very low heat, whisk gently with a balloon whisk.
When all the butter melts continue to stir with a wooden spoon or silicone spatula until it thickens.
Continue to stir for about 5 minutes and for another 30 seconds use the balloon whisk to gently mix the curd
Pour into sterile jars and screw on the lid straight away.

It will keep for 3-4weeks in a fridge or very cool dark place. Make sure you label the jars with the date and how to store if you are giving it away as a gift.
This can be made with other citrus fruit, oranges and limes are ideal. Use 1 1/2 medium oranges or 3 limes.

Try a dessertspoonful with porridge or rice pudding. It is also delicious on pancakes or with ice-cream. I make an ice cream with lemon curd and crushed meringues in the summer, it is my favourite ice-cream flavour. Watch out for the recipe I will post it here in the next few days!