Lemon Curd Recipe

Juice of 4 lemons

Zest of 1 lemon (or more if you want)

200g sugar

100g butter

3 eggs and yolk of one more egg

Put everything except the eggs and yolk in to a bowl over a pan of hot water. 

Heat and stir occasionally until the butter melts.

Add the eggs and yolk and stir gently until the mixture thickens (10 mins maybe). You don't want to boil the mixture and you need to keep stirring. If you see any little white bits, you are heating too hard, remove from the heat for a mo and stir harder.

When the mixture is thick enough to coat the back of a spoon (a thin custard consistancy) stop heating and pour in to sterilised jars.

Doug is always nagging (edit - apparently he isn't nagging, he just mentions it) me to make this. Useful when you have made limoncello or something that uses a lot of zest but not juice of lemons.