Lemon Curd

Here's my take on an old family favourite, great for accompanying many different types of desserts.

Ingredients

• 2 large eggs
• 1 egg yolk
• 75g butter
• 75g sugar
• Grated rind and juice of 2 lemons (strain lemon juice)

Method
To make the curd, beat the eggs and egg yolk together and put them into a heatproof bowl.  Add the sugar, butter, lemon rind and juice.  Place the bowl over a suacepan of simmering water and stir until the sugar dissolves and the butter melts.  Cook stirring from time to time (no need to stir continuously) as the curd thickens.
The curd is thick enough when you can draw a line with your finger down the curd coating the back of the wooden spoon.  Allow to cool, then chill.