Lemon curd

My sister-in-law was recently after my lemon curd recipe. I assumed I'd have blogged it so I wouldn't forget it but I hadn't, so for next time...

Lemon curd

zest and juice of 4 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs
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!)