Ingredients

4 organic lemon, zest and juice
110g unsalted butter, cut into pieces
4 eggs, beaten
450g fine granulated sugar

Method

1. Set a fine strainer over a medium bowl, then set aside.
   
   
2. In a medium sized saucepan whisk together the grated lemon zest and juice, sugar and eggs until incorporated and the sugar has dissolved.
   
   
3. Place the saucepan over medium heat and gently cook the mixture, stirring with a wooden spoon, until steaming. Make sure the curd does not boil. Stir frequently and continue to cook until the curd has thickened and the curd coats the back of the wooden spoon - approx 3-7 minutes.
   
   
4. Take the curd off the heat and then add the butter, stirring to incorporate it to the curd. Pour the curd mixture through the prepared strainer to make sure there are no lumps in the lemon curd.
   
   
5. Pour into warm sterile jars , cover and seal. Allow to come to room temperature, then refrigerate.

Food Guide Tip: Read all about lemons in my Food Guide.