Serves: 3(2 Votes)
230g unsalted butter cut into lumps
340g golden caster sugar
4 large eggs
4 large lemons juiced and zested
- Whisk eggs in a heavy-bottomed saucepan, then add the rest of the ingredients and whisk continuously using a balloon whisk over a low heat until the mixture thickens – about 7-8 minutes. Lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk.
- Now pour the lemon curd into the hot jars (small ones are best) filling them as full as possible, cover straight away with waxed discs, seal while it is still hot.
Keep opened jar in the fridge and maybe reduce quantities to 3 eggs, etc so to make fresh curd often rather than having it hanging about. It won't though - it's delicious!
Jam and chutney