Lemon curd

Ingredients
3 Egg (room temperature)
1 Cup (2.4 dl) caster sugar
1/2 cup (1.2 dl) lemon juice
Lemon zest from 1 lemon (use the lemon as part of the juice)
3.5 oz (100 gram) butter

Method
Place a pot of water onto the stove top to use as a water bath.
Over a low heat let it arrive to a simmer.

In a heatproof bowl and mix sugar, eggs, lemon juice and lemon zest.
Cut the butter into small pieces.Whisk the ingredients until thoroughly combined.
Place the bowl over the simmering water and whisk continuously, until the curd thickens.
Be attentive so that the eggs not coagulate to become scrambled eggs.
When the curd has thickened, remove the bowl from the heat and whisk in the butter chunks.
Pour into jar and let cool. (I suggest that you use the water to boil the jar as to make sure it is clean prior to cooking the curd)
Store the jar in the fridge, should keep for a week.

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