Here's another perfect Edible Gift - a tangy but sweet Lemon Curd, courtesy of the Women's Weekly Jams & Preserves book. This is perfect on toast, pikelets, scones or in mini tarts.
Ingredients
6 egg yolks
1 cup caster sugar
80g unsalted butter, chopped
1 tablespoon finely grated lemon rind
2/3 cup lemon juice
Method
Whisk egg yolks and sugar in medium bowl until combined; transfer to small saucepan with remaining ingredients. Cook, stirring, over low heat, about 8 minutes or until mixture thickly coats the back of a wooden spoon. Remove from heat immediately; stir for 30 seconds.
Pour into hot, sterilised jars; seal immediately. Label and date jars when cold.
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