Lemon Curd

This recipe will make about 800 grams of Lemon Curd. As jams go its quite quick to make although as it contains egg it must be kept refridgerated once opened and does not keep very long. That said homemade lemon curd has an unbelievable flavour which I think is lovely as a cake filling or even just on toast. Once you have made it I sincerely doubt you will ever go back to shop bought.

Ingredients

100g butter

350g granulated sugar

3 lemons - rind and juice

8 egg yolks

Method

Put everything but the egg yolks into a glass bowl and place it over the top of a saucepan of simmering water (about half full.) Stir occasionally until everything has dissolved. Beat all the egg yolks together and then stir them into the mixture and keep stirring until the mixture thickens. Remove from the heat and pour into steralised jars. Seal the lids whilst the lemon curd is still hot.