zest and juice of 4 unwaxed lemons
200g caster sugar
100g unsalted butter
1 egg yolk
- Put the sugar, the lemon zest and juice, and the butter, in small chunks, into a bain marie over a pan of simmering water. Whisk slowly until the butter melts.
- Mix the eggs and yolk lightly and add it to the rest.Stir regularly for 8-10 minutes, until it thickens.
- Stir occasionally while it cools
- Sterilise jars by heating them in the oven for 10 minutes. Add the curd to the jars and keep in the fridge for approx 4 weeks (though, personally I have not died from eating it in the first 3 months after preparation!)