Ingredients
- 45g butter
- 1/2 cup (110g) caster sugar
- 1 egg, beaten lightly, strained
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
Method
- Combine all ingredients in a small heatproof bowl
- Place bowl over small saucepan of simmering water
- Cook, stirring constantly, for about 20 mins or until mixture coats back of spoon
- Remove bowl from saucepan immediately
- Cover curd with plastic wrap, cool to room temperature
