Whether you call it curd or butter, this deliciously enticing lemon concoction will spice up your daily meals. Spread it lovingly on warm toast for a breakfast treat, add a dollop on top of a fresh meringue as an afternoon pick-me-up or fill up a beautiful shortcrust pastry tart for a tantalising dessert with some fresh cream – you’ll be  smitten with this tangy spread’s versatility.

Adapted from taste.com.au 

Makes 1.5 cups

Ingredients

2 eggs, plus 2 egg yolks
3/4C caster sugar
1/3C butter
2 lemons – zest first then juice

Method

1. In a medium saucepan, throw in your eggs (whole plus yolks) and sugar. Whisk until gorgeously smooth and sugar is dissolved.
2. Place saucepan over low heat then add in the remaining ingredients (butter, juice and zest). Whisk until this velvety lemon goodness thickens up.
3. Once we have a curd on our hands, pour carefully into pre-sterilised jars.

Notes

• Do not fret if your curd does not seem to be thickening to the consistency you might imagine it should be – this is where the magic of the fridge comes in! Once you place those jars of lemon heaven in the fridge they will thicken up nicely.
• Make sure those jars are sterilised properly – check out how to do that here.
• This recipe should keep in the fridge for at least 2 weeks but I almost guarantee it will all be well and truly scoffed before then!
• Don’t waste those 2 egg whites – make some meringues! If you make them with a small crater you’ll have the perfect place to spoon this lemon butter in to.