Lemon Curd

Make 1 bottle of 600ml.

Ingredient
lemon zest x 3 teaspoon
lemon juice x 8 to 9 tablespoon
sugar x 330g
egg x 3
egg yolk x 1

butter x 135g


Steps
1) Mix egg, egg yolk, sugar and lemon juice together.
2) Baine marie over low heat and stir continuously.
3) Cook until mixture started to be thick, add lemon zest.
4) Continue cooking untill thick and add butter.
5) Pour and store lemon curd in hot sterilised bottle for future use.

Tips :
- Add additional egg yolk for thicker constinuency of lemon curd.
- May use Meyer lemon if in season as more fragrance.
- May play around with flavour for orange or yuzu curd for baking or macaron filling.