Lemon curd

Whisk combined 4 eggs and ¾ cup caster sugar in a bowl over a saucepan of gently simmering water until sugar dissolves.

Whisk in ½ cup lemon juice and 2 tsp grated lemon zest, then 125g chopped butter gradually.

Whisk 15 mins until thickened to coat spoon. Do not boil. Store in sterilised jars in fridge up to 2 weeks.