Creamy Lemon Curd

• 200gr lemon juice
• 140gr sugar
• 5 egg yolks
• 1tbsp cornstarch
• 100gr butter
• Zest of 4 lemons
• 1tsp vanilla paste or 1 vanilla bean

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1. Add the zest of your lemons into your sugar and rub it between your fingers. The lemon will release its oils and flavour into the sugar and give it an extra lemony kick
2. Add all the ingredients except the butter to a medium saucepan and whisk until it is all combined
3. Pop the pan over medium-low heat and bring it to a gentle boil while constantly stirring. Make sure you keep stirring so the eggs don’t curdle
4. Once the mixture has come to a boil, increase the heat slightly and keep stirring until the curd has thickened enough to coat the back of a spoon without dripping off
5. Strain the hot mixture through a sieve
6. Add your butter and place a stick blender on top, now blend the butter into the hot lemon curd. The fat of the butter will emulsify with the eggs and the whole mixture will turn into a creamy version of your favourite lemon curd
7. Set aside to cool completely and serve on yoghurt, scones, cookies or use it as a cake filling

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