Makes 1 1/2 cup approx
2 eggs,plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 (80g) chilled unsalted butter
Zest and juice of to lemons
Whisk eggs,yolks and sugar in a saucepan until smooth,
then place pan over a low heat.Add the butter,juice and zest and whisk continuously until thickened.Strain through a sieve into a sterilised jar.
Lemon curd keeps,covered, in the fridge for 2 weeks