Lemon Curd to die for!

This is my first time making lemon curd - and now I am addicted to it! 

Lemons are one of my favorite fruity ingredient. The perfect tang to a rich buttery cake... or to a creamy cheese frosting...

This thick curd is perfect for filling up cupcakes, eaten with pancakes or scones! Or you could make a yummy lemon curd tart... Mmm.. the possibilities are limitless! ( Maybe because I love it so much, I want to add it to everything..)

I tried a hand out on making fine dining art - swirly and dotted curd around a nice white plate.. haha.
What do you think?

I got my lemon curd recipe from here. It worked the first time I tried making it - making the recipe FOOL-proof :P 

Ingredients

• 2 eggs, plus 2 egg yolks
• 3/4 cup (165g) caster sugar
• 1/3 cup (80g) chilled unsalted butter
• Zest and juice of 2 lemons

Method

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

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  It goes perfectly with butter cakes... :)