4 lemons, rind and juice
4 eggs
110g butter
450g sugar
Put everything in a glass bowl, mix together and cook it over a pan of simmering water for about 30 mins, stirring frequently until thickened. Transfer to sterilised jars.
Yields 4 jars, stores 2-3 weeks.
This is a quick and easy. The first time I tried it I didn't mix the eggs properly before cooking it and ended up with some scrambled egg whites in my curd. The second time I made a point to make sure everything was mixed together thoroughly before I started cooking it. The second batch was thick, smooth delicious!
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