Ingredients:
480 ml milk
75 g sugar
A pinch salt
25 g cornstarch cornflour
3 tsp vanilla bean paste
3 large egg yolks
Plus 1 large egg
43 g unsalted butter softened

Method:
Step 1: Using a large pot, fill this 1-2inches with water. Place on high heat and once the water begins to boil, reduce to low heat and keep the water simmering.

Step 2: Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt all into your heat-resistant bowl over the simmering water and whisk as the curd cooks. (Continous whisking prevents the eggs from curdling)

Step 3: Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, this takes about 10 minutes.

Step 4: Remove the bowl from the heat, and add in your butter pieces and whisk into the curd. Pour curd into a jar or bowl and allow to cool, refrigerate the curd for up to about 10 days.

Tips: You can use the lemon curd in a number of recipes, see cake for reference