A delicious and simple lemon curd recipe using freshly squeezed lemon juice. This can be adapted to any citrus or passion fruit.
6 large eggs (free-range or organic only) – (or 6 egg yolks if this is what you have)
1 cup of sugar
1 cup of lemon juice
Heat the juice, butter and sugar in a heavy-based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 5 minutes).
Beat the eggs until fluffy in a bowl and then very quickly, pour about 1/4 of the warm liquid into the egg mixture while whisking all the time. This helps temper the mixture and prevent the eggs from curdling. Then pour that in with the remaining warm juice.
Place this all back on the heat and whisk constantly until the mixture becomes thick. Allow it to cool in the pot which further thickens it and then empty into a sterilised jar and store in the fridge. If you are using egg yolks only, it will take longer to thicken (about 20 minutes).