Lemon Curd; the cooking part

I told you earlier that I would be making some Lemon Curd, which I did, yesterday. I think that it's turned out good for a first time try, although if I were to make it again, I would add some more sugar (... or less lemon juice ... it's just trial-and-error!). Other than that, it is quite similar to the one we bought. Here's the recipe that I followed, and I've written it out if ya wanna copy+paste+print it!

Lemon Curd:

You will need:

1/2 cup of freshly squeezed lemon juice (about 3 lemons) + 1 tbsp of lemon zest (I added more 'cos I love lemon zest)/

3 eggs, lightly beaten (yup the white and the yolk)/

1 cup of sugar/

1/4 cup butter/

The preparation:

- Melt the butter over a double boiler.

- After the butter is melted, add all the sugar and mix properly with a whisk. Let the sugar granules dissolve.

- Add the eggs and mix it. 

- Add the lemon juice, followed by the lemon zest.

- Mix everything, and let it simmer for 10 minutes.

- Remove from the heat, and pour it through a strainer to make sure you don't get bits of curdled egg in your lemon curd!

- Keep it aside and let it cool. It will thicken as it cools.

- Spread it on bread or scones, use it as a pie-filling, or if you're like me, take a spoon and start nibbling! ;)

Notes:

- With the zest, you don't want the white part. It's bitter.

- I didn't want to lose any of the lemon zest, so I didn't strain the curd. Puny bits of (scrambled) egg wasn't that much of a problem as there were only a couple, which could be easily taken out by a spoon.

- I was just telling mum that this would be a good gift for Secret Santa's!

Ahhh, this recipe by Gordon Ramsay looks especially scrumptious! So tantalising!