Yolks have many uses such as mayonnaise, hollandaise, custard it can also be used to glaze, bind and thicken many dishes.  I have chosen a family favourite irresistible fresh lemon curd.

Makes 330 ml jar

Ingredients

1 ½ cups caster sugar

220g butter, diced

finely grated zest of 1 lemon

1 ¼  cups lemon juice (about 6 juicy lemons), strained

6 large eggs

Method

You can either do this in a bowl over a double boiler for a more controlled way of cooking the curd or you can use a heavy-based saucepan and cook it directly over the heat.  Choice is up to you! I am going straight on the heat so just adapt method to suit.

To make the curd; Place the sugar, butter, lemon juice, lemon zest into a saucepan and warm through gently over a low heat until the butter has melted.

Whisk the eggs together in a separate bowl and slowly pour into the lemony butter mixture. You must stir all the time and you cannot speed up this part of the recipe.  It must be over a gentle heat or the egg yolks will cook.  Stir constantly until the mixture thickens enough to coat the back of a spoon.  It will be ready when the curd coats the back of a spoon and stays when you run your finger across the back of the spoon.

Remove from the heat immediately, strain and pour into sterilised jars.  Seal.

Will keep in the fridge for at least a month.