Makes just over 1ltr.
grated zest and juice 4 large juicy lemons
4 large eggs
350 g golden caster sugar
225 g unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour
3 x 350 ml capacity jars, sterilised. Or equivalent.
Lightly whisk the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.
Whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.
Pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold.
This will keep for several weeks, but it must be stored in a cool place.