Lemon Curd

Life’s lemons became lemon curd

Makes about three 1-lb jars.

Ingredients

• 4 large lemons (juice and zest)
• 4 large eggs
• 12oz caster sugar
• 8oz unsalted butter
• 1 dsp cornflour

Method

• • • Put a plate in the fridge. You’ll need it later.
    • Whisk eggs in a heavy bottomed pan over a medium heat
    • Add all other ingredients,and stir continually.
    • Whisk or stir for 7-8 minutes, bringing the mixture to a slow rolling boil
    • Simmer while you check the consistency. Drop a blob of curd onto the plate you placed in the fridge earlier, and place back  in the fridge to see how it sets.
    • If it doesn’t run after a few minutes, and resembles lemon curd, it is complete. If it is not setting, add a little more cornflour, continue to simmer for a few moments, and try again.
    • Fill sterilized jars while still very hot, and seal as soon as possible to ensure the vacuum seal is activated. Keeps well unsealed for around three weeks in a cool place.