Ingredients

• 4 unwaxed lemons
• zest and juice
• 200g/7oz unrefined caster sugar
• 100g/3½oz unsalted butter
• cut into cubes
• 3 free-range eggs
• plus 1 free-range egg yolk

Directions

• Put the lemon zest and juice
• the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water
• making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
• Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined
• then leave to cook for 10-13 minutes
• stirring every now and again
• until the mixture is creamy and thick enough to coat the back of a spoon.
• Remove the lemon curd from the heat and set aside to cool
• stirring occasionally as it cools. Once cooled
• spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.