Ingredients

• 230 g (8 oz) caster sugar
• 110 g (4 oz) unsalted butter
• 3 large lemons, grated rind and juice
• 3 eggs, size 3, beaten
•   clean jars, covers and labels

Method

1. Put the sugar, butter, grated lemon rind and juice into a double pan, or a bowl set over a pan of just boiling water. Stir until the sugar has dissolved and the butter melted.
2. Strain in the beaten eggs and cook, stirring constantly, over a very low heat until the mixture has thickened. Do not over-heat or boil, or the mixture will curdle.
3. Pot the curd in warm, dry jars, cover and label.

Notes