4 eggs (well beaten)
4 lemons, zest & juice
4 oz butter
1 lb sugar
Place the butter, sugar, lemon zest and juice in a bowl and place over a pan of simmering water. Stir over a gentle heat until smooth; this will take about 5 minutes & let the mixture cool a little.
Put the eggs into the bowl. Stir well & whisk until the curd begins to thicken to prevent scrambling. It should have the consistency of lightly whipped cream (it will firm up on cooling). Put the bowl again over the pan of simmering water and stir over a gentle heat for about 15 minutes or until the curd reaches the consistency of lightly whipped cream.
Spoon the curd into two warm, sterilised, 350g jars. You might have a little curd leftover for your morning toast. Cover the jars when cold and refrigerate for up to four weeks.