Intensely buttery and lemony, this recipe is a classic. For a sharper taste use thick-skin lemons such as Lisbon and Genoa. For a sweeter, milder curd, use Meyer lemons which have a thin-skin and their juice is less acidic. Either way, this wonderful curd, also known as Lemon Butter, or Lemon Honey, is delicious on hot buttered toast, used to make mini Lemon Meringue Tarts, or layered on top of a pavlova or sponge cake.

Ingredients

• 4 large egg yolks
• 1/2 cup lemon juice, strained
• 125 grams unsalted butter
• 3/4 cup sugar

Method

1. Into a double saucepan or a heat-proof bowl set over the top of a saucepan of boiling water put the butter, lemon juice and sugar and stir until the sugar has dissolved. Beat the egg yolks together and then quickly stir into the hot lemony liquid.
2. Stir with a wooden spoon - the water must be boiling underneath - for about 10 minutes or until the mixture thickens. Pour into warm, dry small preserving jars. Cover with a clean cloth and when cold seal. Keep refrigerated. Use within 2 months.