lemon curd

4 lemons, juiced and grated

200g sugar

100g butter, cubed

4 eggs

  • Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. 
  • Stir with a whisk occasionally until the butter has melted.
  • Beat the eggs.
  • Little by little whisk the eggs into the lemon mixture. 
  • Whisk for a further 10 minutes, until the curd is thickened.
  • Remove from the heat and stir occasionally whilst it cools.
  • Pour into clean jars and refrigerate.