Easy peasy lemon curd
- 2 unwaxed lemons, zest of
- 250ml freshly squeezed lemon juice (about 4 lemons)
- 4 large eggs, lightlybeaten
- 100g butter, chilled and cut into cubes
- 350g caster sugar
Pre-heat the oven to 140C/120C Fan/Gas 1. Wash 2 or 3 glass jars in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on their sides for 30 minutes.
Put all the ingredients for the lemon curd in a heatproof bowl set over a pan of simmering water.
Stir continuously for about 20 minutes - it's ready when the mixture is thick enough to coat the back of a wooden spoon.
Spoon the lemon curd into the sterilised jars and cover. Allow to cool, then store in the fridge for up to 1 month.