Easy Peasy Homemade Lemon Curd

I love lemon curd so much that I could eat the entire jar by myself *grins*

This is good for pavlova, pie, no bake lemon bars, filling of many sorts of bread and pastries.

3 lemons (about 600 g)

3 whole eggs + 1 yolk

100 g cold firm butter, cubed

1 1/4 c sugar

Grate lemon rind, set aside

Squeeze juice out, set aside

In a pot, with wire whisk, combine eggs and sugar. Place pot on stove on low heat, keep whisking mixture until it feels that the mixture is thickening.

Add in the rest of the ingredients, stir to combine and keep cooking until thickened.

Pour mixture into glass jar or container. Cool to room temperature then chill in the fridge.

It lasts for at least 1 week long.