Lemon Curd

Serves

450g/1lb

Ingredients

1.	Ensure your lemons are washed, then using a fine grater, grate the rind (ensuring you don't grate the pith as this is bitter) into the pan of a double boiler. If you don't have a double boiler, use a dish that fits over a pan of water.
2.	Halve the lemons and squeeze the juice into the bowl
3.	Add the sugar and butter, and stir over a medium heat until the sugar has fully dissolved.
4.	Beat the eggs and the yolks in a separate bowl. Temper the eggs by adding a little of the hot lemon mixture to the eggs and beat in quickly.
5.	Now, add the egg into the pan with the lemon mixture a little at a time, mixing thoroughly.
6.	Continue to stir the mixture over the heat until it starts to thicken and will coat the back of a wooden spoon.
7.	Take your warmed and sterilised jars out of the oven, and pour in the curd. Screw on the lids and allow to cool.
8.	Store in the fridge, or you can freeze it in the jars for up to three months.