Step 1

Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.

Step 2

Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Make sure not to let the curd come to a bubble at any time.

Step 3

Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.

Step 4

Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.

Step 5

Pour into sterilised conserve jars and cool at room temperature for 30 minutes. Seal the jars and store in the fridge. See notes for how long to keep.

Step 6

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