I didn't realise it was so easy and it tastes fantastic!
This is how I did it....
4 unwaxed lemons, zest & juice
200g unrefined castor sugar
100g unsalted butter, cut into cubes
3 free range eggs, plus one free range egg yolk
Put the lemon zest and juice, the sugar and the butter into a heat proof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and then and again until all of the butter has melted.
Lightly whisk the eggs and the egg yolk and stir them into the lemon mixture. whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal.
Keep in the fridge until ready to use.
This recipe fills a 0.5l Kilner jar perfectly.