Lemon Curd is one of those wonderful things that is always better homemade, zingy and full of flavour, and is super easy to make too.
Zest of 2 lemons
5 large egg yolks
85ml lemon juice, about 3 lemons
100g butter, softened
Place the juice, zest and sugar into medium heatproof bowl set over a pan of simmering water and whisk in the yolks. Stir the mixture constantly until the mixture thickens enough to coat the back of a spoon and your SuperFast Thermapen® reads 70°C when inserted into the mixture.
Pour into a medium bowl and stir in the butter a few pieces at a time. Pour the lemon curd into a sterilised jar and refrigerate until needed.
My favourite use for homemade lemon curd is to make a Victoria Sponge but instead of filling with jam spread a layer of the lemon curd onto the cake then top with fresh berries and whipped cream and the second layer of cake.