Another Lemon Curd

4 egg yolks

1/2 cup caster sugar

60g unsalted butter

2 tsp grated lemon zest

100 ml lemon juice

whisk egg yolks and sugar until well combined but not frothy.

tip into a heavy-based non-reactive saucepan and add butter, zest and juice.

stirring constantly, bring to simmering point over a medium-high heat (about 5 mintues). As soon as bubbles appear, remove from the heat, still stirring for several minutes after being removed from the heat.

allow to cool.

transfer to sterilised jars and seal or refrigerate and use within 2 days.