Lemon curd

I stubbled across this recipe which reminded me of the days in the summer I use to spend at my gran parents house.

Ingredients:
Finley grated zest and juice of 3 lemons
3 large free range eggs
2 free range egg yolks
175g caster sugar
100g unsalted butter, cut into chunks

Method:
In a bowl, whisk together the lemon zest and juice with the eggs and yolks.
Stir in the sugar, the add the butter.
Put the bowl over a pan of gently simmering water.
Stir frequently until thickened (about 15 - 20 minutes).
While hot, spoon in to hot sterilized jars and seal. Leave to cool and label.


To sterilize jars place them in a pan of cold water and bring it to the boil for 10 minutes. Leave the jars to cool and dry naturally up side down.
Another method is to sit the jars on newspaper or a baking tray and heat in a moderate oven ( between 180 and 160 degrees or gas make 4) for 20 minutes.