Lemon curd

Today's the day ........................... for a recipe

Took a notion to make some lemon curd today. It doesn't keep for very long so it's better to make it in small quantities. It's very easy - and tastes like concentrated deliciousness in a jar. Here's the recipe if you fancy having a go ...............

Lemon Curd

4 oz (110g) butter
12 oz (350g) granulated sugar
rind and juice of 3 lemons
8 egg yokes or 4 whole eggs

Method
Place the butter, sugar, finely grated lemon rind and the strained lemon juice in a basin and place over a saucepan half-filled with simmering water. Stir occasionally until the butter has melted and the sugar dissolved. Stir in the lightly-mixed egg yolks or strain in the lightly-mixed whole eggs, which ever is being used.
Continue to stir over the simmering water until the curd thickens. Remove from the heat and pour into clean, warm jars. Cover and seal while hot. Label when cold.

Time taken: 30 mins (makes a couple of jars)