I love lemon Curd and to be honest I have not made this recipe for years, probably since 2016 when I first posted it to my website.

It works well with Lemon cake and also to add to fruit at breakfast time, it will also last in the fridge in an airtight container for up to a week.

You can add more lemon zest if you want to make a sharp tart curd the choice is yours. My top tip for getting the curd to stop turning into scrambled eggs is to take your time and keep taking the bowl off the pan and whisking it ………if you dont it will heat too much and turn into scrambled eggs!

Also as soon as you have the curd to the consistency you like take it off the heat and place the hot bowl straight into cold water this stops the cooking and again avoids the scrambling of the eggs.