Lemon Curd
12 Free Range egg yolks
250g Sugar
500ml Lemon juice, sieved
Whisk together in top of double boiler or deep round Pyrex that will fit into a pot. Place over hot water on medium heat, whisking constantly.
300g Butter, cut into small squares.
Add pieces of butter on at a time, whisking until incorporated before adding next piece. Pour into glass bottles and keep in refrigerator. Excellent with chocolate cookies.
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