Lemon Curd

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

Ingredients

1 lb - sugar

6 oz - butter

4 - eggs

3 - lemons

Directions

  1. Warm the lemons just a little above room temperature then finely grate (shred) the thin yellow outer skin (the zest). Squeeze the lemon juice into a dish or bowl and, in another bowl, beat the eggs.
  2. Melt the butter gently into a large saucepan (do not overheat it). Add the sugar, lemon juice and zest and stir over a low heat until dissolved. Remove the pan from the heat and fold in the beaten eggs. Replace the pan (still on low heat) and stir until the mixture thickens (do not allow to boil).
  3. That's all there is to it. Just pour the mixture into screw top jars and it will keep in the fridge for weeks (but maybe not for months). Serve on warm crusty bread or on Easybake Scones