Lemon Curd Recipe

4 medium-sized lemons

100g (4oz) butter

1/2 kg (1 lb) sugar

4 eggs, beaten

Scrub the lemons, grate the rind and squeeze out all the juice.

Place the juice and the grated rind in a double saucepan over a low heat and add the butter and the sugar.

Cook, stirring all the time until the butter and sugar are melted.

Add the eggs and cook, stirring all the time until the curd is thick enough to coat the back of a spoon.

Pour into hot, sterilized mason jars, and seal with waxed discs or paraffin wax.

Store in the pantry for a month, or refrigerate for up to 3 months. Once opened, eat quickly.