Ingredients
- Juice of 4 or 5 lemons
- 3 egg yolks
- 100grs butter
- 200grs sugar
Method
- Place the ingredients in a bowl then place the bowl in a Bain Marie (ie put about 3 cm of water in a saucepan then place the bowl in the saucepan).
- Heat the water and as it begins to boil, whisk the ingredients constantly.
- When the mixture starts to thicken, taste to see if more sugar is needed.
- Put a couple of jam jars in the oven (to sterilise them).
- When the jars are hot, bring out of oven and fill with the lemon curd.
- Put the lids on, leave to cool, keep in fridge.
