Made with just four ingredients - pasture range eggs, backyard lemons, sugar and butter.
 
This deliciously rich zingy lemon butter (or lemon curd) is perfect to spread on hot toast, add to a pavlova, on pancakes (or eat it straight from the jar with a spoon!).
 
Kylie makes this by hand in her kitchen using her own eggs from her tiny flock and the lemons from her own backyard.
 
Keep refrigerated  - use within one month.