4 lemons, juiced and grated
100g butter, cubed
- 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.