This deliciously luscious sauce can be used as a topping for desserts or just on some toast. It is incredibly smooth, zesty and can be replaced with any citrus or passionfruit juice!
2 egg yolks
3/4 cup (165g) sugar
1/3 cup (80g) butter
juice & zest of 2 lemons
Whisk eggs, yolks and sugar in a saucepan until smooth, then place over a low heat.
Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar.
Lemon curd keeps in a jar, refrigerated for 2 weeks.