This is so quick to make and tastes so much better than shop bought, do remember however to keep it in the fridge.
- zest and juice of 4 unwaxed lemons
- 200g sugar
- 100g butter
- 3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk or wooden spoon occasionally until the butter has melted.
Beat the eggs and egg yolk with a fork, then stir them into the lemon mixture. Let the lemon curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.