Lemony Curd

Serves:

Makes about 4 medium jars

Ingredients

4 medium sized lemons (washed)
4 medium eggs (beaten)
115g unsalted butter (diced)
450g sugar

Preparation

Step 1

Grate the zest and juice all the lemons and place in a heatproof bowl. Stir in the eggs and add the sugar and the butter.

Step 2

Place the bowl over a pan of simmering water. Make sure the base of the bowl is not touching the water. Constantly stir until the sugar has dissolved and the mixture has thickened enough to coat the back of a spoon.

Step 3

Sterilise your jars.

Spoon the warm lemon curd into the jars and cover immediately with waxed discs. When completely cold put the lids on and store in a cool, dark place.