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Classic Lemon Curd

['2 eggs', '2 egg yolks', '1 cup (220g) caster (superfine) sugar', '1 tablespoon finely grated lemon rind', '1/2 cup (125ml) lemon juice', '1 1/3 sticks (150g / 2/3 cup) cold unsalted butter', 'chopped into 3/4-inch cubes']

Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

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