how to make lemon curd

I'm a bit obsessed with lemon curd at the moment- yesterday I had a lemon curd yogurt (it turned out the main ingredient was whipping cream though so I doubt the validity of the name "yogurt") and Today and Jess's she made a really amazing lemon drizzle cake with lemon curd on the top.

Now I want to eat Lemon curd with everything- it would be lush for breakfast on tortillas.
yummmyyyyyyy
or as tarts.. or in lemon meringue pie.
Or just out of the jar with a spoon.

Apparently you can even make this into a lemon curd rolly polly for anyone stuck in the 1950s (like my dad).

I've been told that this isn't too difficult to make- and quite difficult to bugger up (unless you manage to turn it into zesty scrambled eggs I suppose...) Although mine will probably not look this amazing:



Anyways- heres the recipe

you will require:

• 4 unwaxed lemons, zest and juice
• 200g/7oz unrefined caster sugar

• 100g/3½oz unsalted butter, cut into cubes
• 3 free-range eggs, plus 1 free-range egg yolk
  
  

   method

  1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.