Classic Lemon Curd
"By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week...."
INGREDIENTS
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2 eggs
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2 egg yolks
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1 cup (220g) caster (superfine) sugar
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1 tablespoon finely grated lemon rind
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1/2 cup (125ml) lemon juice
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1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes
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