Make it dont buy it: lemon curd - eggs

Method

• Beat the egg yolks and eggs together in a large bowl and put to one side.
• Half fill a large saucepan with water and bring to a simmer.
• Place a glass bowl over the top of the pan, ensuring it doesnt touch the water.
• Add the butter to the glass bowl and stir for 2 minutes, or until it starts to melt.
• Add the lemon zest, juice, sugar and salt.
• Keep stirring constantly until butter has melted and sugar has dissolved.
• Strain through a sieve into another pot or large bowl.
• Discard the lemon zest and return the smooth liquid mixture to the glass bowl over the simmering water.
• Remove the bowl from the heat and pour in the egg mixture, whisking constantly to combine.
• Return to the heat and stir or whisk for around 10-15 minutes until the mixture has thickened to a custard-like texture and sticks to the back of the spoon.
• Remove from the heat and sieve again.
• Leave to cool and then pour into a sterilised jar and seal.
• Store in the fridge and use within one week.