Recipe (makes one 'medium sized' jar)

4 Lemons, Zest and Juice
200g Caster Sugar
100g Butter
4 Eggs, Beaten

1. Start by melting the Butter in a heatproof bowl over a pan of simmering water.*

2. Stir in the Lemon Juice, Zest and Sugar and whisk until the Sugar is dissolved.

3. Stir in the beaten Egg and gently whisk over the heat until the mixture thickens.*

4. Once the mixture has thickened to a 'custard-like' consistency, remove from the heat and strain it into a sterilised jar.*

5. Let the curd cool down to room temperature before transferring to the fridge.

Quite A Few Notes For This One
- You're essentially using a Bain Marie for this. Make sure the pan and the bowl are roughly the same size, and that the water isn't touching the bottom of the bowl. You want the steam/heat to cover as much of the underneath of the bowl as possible, otherwise you may have trouble getting the mixture to thicken up.
- Make sure you're gently/slowly whisking the mixture as it thickens. If you go too hard, the eggs won't cook. And if you don't stir enough, the eggs will sit and start to scramble.
- Straining the curd is completely optional, and is just there if you don't want the lemon zest.