Here's my lemon curd recipe that only needs 4 ingredients! It's also gluten free, low FODMAP and easy to make dairy free too.
4lemons, zest and juice of all 4
225gbutter (a dairy free hard margarine or block if necessary)
Crack your eggs into a small/medium saucepan. Off the heat, whisk them together.
Add the rest of your ingredients and pop it on a medium heat. Whisk your mixture, allowing the butter to melt and then continue to mix for a further 10 minutes (approx) until the lemon curd starts to thicken slightly. (Don't let it boil)
Leave to cool completely before popping it into a glass jars to thicken further in the fridge.
This makes about 2 jam jars worth of curd and will last for a few weeks in the fridge. Use it in baking recipes or spread it on toast. Enjoy!
If you want to thicken up the lemon curd even further you can simply add a little cornflour when you add the rest of the ingredients, about 2 tsp would be perfect.