Ingredients
4 large lemons, finely grated zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
4 eggs
Method
First sterilise your jars by washing them in hot, soapy water, or better still put them through the hot wash of your dishwasher. Then place on a tray and pop into the bottom oven until needed.
Place the finely grated lemon zest, juice, sugar and butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is NOT touching the bottom of the bowl. The simmer plate is ideal for this.
Stir the mixture occasionally, until all of the butter has melted.
Lightly whisk the eggs and then stir them into the lemon mixture. When well combined, then “cook” for 10-15 minutes, stirring every few minutes, until the mixture is thick enough to coat the back of a wooden spoon. (It will thicken from the edge of the bowl so it is important to stir regularly).
Once the curd has thickened, remove from heat and cool a little, stirring occasionally as it cools.
Once cooled, spoon the lemon curd into the sterilised jars and seal. Keep in the fridge until ready to use.
