Lemon Curd

Uses egg yolks in a way most people have never considered — a preserved pantry staple that keeps two to three weeks refrigerated, or can be water-bath canned for shelf storage.

Ingredients

• 6 egg yolks, plus 2 whole eggs
• 3/4 cup fresh lemon juice (180ml)
• 1 cup sugar (200g)
• 1/2 cup butter (115g)

Method

1. Combine eggs, sugar, and lemon juice in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
3. Remove from heat and whisk in butter, a few pieces at a time, until fully incorporated.
4. Pour into sterilized jars and refrigerate, or process in a water bath canner 15 minutes for shelf storage.

Magnificent on toast, swirled into yogurt, or spooned alongside scones — a full pint costs a fraction of what a small jar runs at a specialty store.