Lemon Curd

2 eggs, plus 2 egg yolks

½ cup raw sugar

80g chilled unsalted butter

Zest and juice of 2 lemons

In a small saucepan, whisk the whole eggs, yolks and sugar until smooth. Place over low heat, add the butter, juice and zest. Continue to whisk over low heat until thickened. Allow to cool and store in the fridge for up to a week (if it lasts that long). I like to serve on the Lemon Biscuits, with the Meringues or on top of fresh sourdough bread.