Lemon curd

This classic, English spread goes just as well with your afternoon tea scone as in desserts and cakes. I came across Lemon curd a few years ago and was not that impressed to be honest, little did I know then all the wonderful things it can be used for. These days I make Lemon curd myself, I prefer not to eat in on toast or scones, I use it more as an ingredient while baking or making desserts. The other day I had some really juicy lemons in the fridge and decided to cook a small batch of Lemon curd, later in the week I used it for a lovely lemon semi freddo. The recipe comes from the "cooking bible" La Rousse, a personal favourite cook book that never lets me down with its many recipes.

2 lemons, juice and zest
100 grams butter
225 grams caster sugar
3 eggs, lighlty beaten

Melt butter in a pan on a low heat. Stir sugar, eggs , juice and zest of the lemons together until well combined. Add the lemon mix to the butter slowly while whisking. Stir until it starts to thicken, be careful not to let the eggs coagulate. Take off the heat and strain through a fine sieve. Keep in an air tight container in the fridge.