Lemon Curd
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Lemon Curd
Recipe by Nichole Horvath and Michael Weldon
Ingredients
180g lemon juice
220grams caster sugar
4 eggs
METHOD
Crack eggs into a heatproof jug and using a stick blender, blend until smooth
Place the lemon juice and sugar into a saucepan and bring to the boil. Once heated slowly pour into the egg mix while blending with the stick blender
Pour mix back into saucepan and on a medium low heat, whisk continuously until mixture has thickened
Cool in the fridge then use as needed
