Web-only recipe - Lemon Curd

Lemon Curd
This recipe from Janet Dunn originally featured in NZ House & Garden in 2005 as Lemon & Passionfruit Curd. If you want to make that version when fresh passionfruit becomes available again next autumn, simply add 1/2 cup passionfruit pulp (you’ll need about 2-3 large passionfruit) along with the lemon zest.

120g butter 1 cup caster sugar 2/3 cup freshly squeezed lemon juice 3 eggs plus 3 extra yolks Finely grated zest of 1 lemon

Chop butter and melt in a metal bowl set over a pan of gently simmering water. Add sugar and stir over heat for about 1 minute. Whisk in lemon juice and cook for about 2 minutes until sugar is completely dissolved.
Beat eggs with yolks until well combined then whisk into hot mixture. Cook over simmering water, whisking continuously, until mixture thickens – about 10-12 minutes. Scrape mixture from sides of bowl so that it doesn’t cook unevenly and form lumps. The whisk should leave a trail when lifted from the mixture or should coat the back of a spoon.
Remove bowl from the heat and stir in lemon zest. Pour curd into clean jars and seal. Store in the fridge – curd will keep for several weeks.
Makes 2˝-3 cups