- 4 lemons - juice of 4, zest of 3
- 175g/ ¾ cup caster sugar
- 3 eggs, whisked
- 125g/ ½ cup unsalted butter, cubed
Place the eggs, sugar, lemon juice and zest into a heatproof bowl and stir well then add the butter.
Set the bowl over a saucepan with an inch of simmering water. It is important to make sure the bowl does not touch the water.
Stir the mixture until the butter melts and then use a whisk to continually stir the mixture while it cooks for about 8 minutes or until it is thick enough to hold marks from the whisk.
Pour the lemon curd into sterilised Kilner® jars and keep in the fridge for up to 2 weeks.