Lemon Curd recipe

This easy lemon Curd recipe makes enough for two jars (2 x 300g)

Finely grate the zest of four unwaxed lemons and then squeeze their juice into a bowl.Add the zest, plus 250g of Caster Sugar and 125g of Butter.

Place the bowl over a pan of gently boiling water (a ban marie) and melt the butter and sugar.

Now add 4 beaten eggs and stir the mixture for a half an hour until you have a thick curd ready to be pured into two sterilised jam jars.

Your curd will stay fresh in the fridge for about a month,. but I suspect it will all have been eaten long before that.

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