Directions

1. Add egg yolks and sugar into the mixing bowl. Attach the butterfly whisk and mix for 3 minutes / speed 4.

2. Juice and zest the lemon. Add both to a bowl with the water, combine very well with the cornstarch.

3. Add the lemon mix to the mixing bowl. With the butterfly whisk inserted, cook for 6 minutes / 230°F|110°C / speed 3 / stir.

4. Stir the mix very well with the spatula and cook again for 10 minutes / 230°F|110°C / speed 3 / stir.

5. Dice the cold butter then add it to the hot liquid. And mix for 1 minute / speed 3 / stir. This will give it a shiny finish to it.

6. Pour the curd into a sterilized jar and allow to cool. Set in the fridge. And serve with fresh bread.

7. Enjoy! Adjust the citrus fruit you use.