Juice and zest of 4 small lemons
3 large, free-range eggs
1 egg yolk
125g of caster sugar
125g of cold, unsalted butter, cut into small squares
Choose a sauce pan and a large metal mixing bowl which fit together well (without the mixing bowl falling into the sauce pan). Bring water to a simmer in the sauce pan.
Whisk the eggs and sugar together in the mixing bowl with a balloon whisk. Add the lemon juice.Place the mixing bowl over the simmering water and gently stir the mixture with a spoon until it thickens. Once the mixture has thickened, remove it from the heat, add the butter and mix until melted and glossy. At this point you can spoon the curd into pastry shells for lemon tarts or fill a clean glass jar and chill in the fridge until set.
Recipe and photography from Celeste Vlok.
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