Lemon curd

Makes 2 ½ cups

Ingredients

• 4 eggs, at room temperature
• 1 egg yolk, at room temperate
• ⅔ cup caster sugar
• ¾ cup freshly squeezed lemon juice (about 3 large lemons)
• rind of 1 lemon finely grated (optional)
• 125g butter, chopped

Method

1. Whisk eggs, extra yolk, sugar and rind (optional) together in an 8-cup capacity microwave- safe bowl until well combined.
2. While whisking gradually add 3/4 cup lemon juice. Add butter and microwave, uncovered, on a 50% power (med) for 7 to 10 mins, whisking every minute with a balloon whisk, or until curd just comes to the boil.
3. Spoon into sterilised jars and store in fridge for up to 3 months.