Lemon Curd

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  • 1/2 cup lemon juice and finely grated rind of 2 lemons
  • 100g unsalted butter
  • 3/4 cup sugar
  • 3 eggs, lightly whisked


Combine the lemon juice, rind, butter and sugar in a small saucepan and stir over a gentle heat to dissolve sugar. Add the eggs and continue to cook over a gentle heat stirring constantly until the mixture reaches the boil and thickens.
Pour mixture into a hot sterilised jar, cover and refrigerate.

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