I love lemon curd, and the best thing is... I used the Meyer lemons... harvested from our very own lemon tree in the backyard.... that we nurture with love....
And that makes it all sweeter than any fresh lemons bought from market or lemoncurd jar bought from the supermarket.. Look at the photo below.... the colour is so vibrant...
- 125 ml of lemon juice - strained
- 2 teaspoon of lemon rind
- 200g caster sugar
- 3 (59g/60g)room temperature eggs - lightly beaten and strain
- 100 g butter - cut into 2cm cubes