4 egg yolks
1/2 cup Sugar
1/4 cup lemon juice
1 tbsp lemon zest
6-7. tbsp chilled butter
Mix together lemon juice, lemon zest, sugar, and egg yolks in a bowl.And with help of hand mixer mix it until it becomes pale in colour.
Heat little water in a pan and bring it to simmer. Once the water starts to simmer place the bowl of egg yolk mix on top pan of simmering water, but take care that water does not touch the base of the bowl.
Keep stirring the egg yolk mix continuously, until the mix become thick. When you draw a line on back of spoon the curd should meet again. It will take around 12-15 minutes.
Once the curd thickens, remove the bowl from the top of simmering water pan.
Cut the chilled butter in small cubes. Add one piece of butter at a timeim to the hot lemon curd, stirring until the butter is completely melted before adding another piece.
Once all the butter cubes are mixed in the lemon curd the curd will cool down.
Take a fine sieve and strain the lemon curd to remove lemon zest or any other lumps.
Pour the the lemon curd in the clean bottle and keep it in fridge for 2-3 hours before serving.
You served lemon curd with scones, toast, muffins or top it on pavlova or Cheesecake.