Makes: 3 Cups
8 large whole eggs
2 cups caster sugar
Zest from 2 lemons
1 cup lemon juice
170g cubed unsalted butter, at room temperature
Pinch of salt
Cream the butter in the KitchenAid Stand Mixer for 2 minutes, then add the Sugar and cream for a further 2-3 minutes (remembering to scrape down the sides). Beat in the eggs, adding them 1 at a time.
Then add the lemon juice, lemon zest, and salt and beat until well combined. Pour the mixture into a saucepan and whisk occasionally over a low heat for ten minutes or until the curd has thickened to a custard like consistency.
Transfer the lemon curd into a glass jar or bowl and place a piece of cling wrap directly on top of the curd. This process will stop a skin from forming on top. Once the curd is cooled, remove the cling wrap, and pop on the lid and store it in the fridge.
*The lemon curd can be covered and stored in the refrigerator for up to ten days.