Lovely lemon curd

Beat 5 eggs in a bowl, set aside.
Combine in double boiler:
    grated rind and juice of 6 lemons
    400 g preserving or granulated sugar

Heat gently, stirring until sugar has dissolved.

    What’s a double boiler?  It’s a metal pan, set over a pot of simmering water.  You use this if cooking by direct heat would burn your ingredients.

Add:    150 g softened butter

Stir to melt. 

Whisk some of this hot mixture into the reserved eggs; adding gradually, so as not to curdle the eggs.

    After mixing the eggs thoroughly, gradually whisk this back into the double boiler.  Cook over a gentle heat, stirring frequently for about ½ hour, until the mixture coats the back of a spoon.  DO NOT allow it to boil, or it will curdle.

Lemon Curd & friends

    Pour the curd into warm sterilized jars and seal.  I save old jam jars, so long as the seals are still good.

    There are several ways to sterilize jars.  I prefer to run them through a hot dishwasher.  Other ways include soaking in a sterilizing tablet, as you would for baby bottles; or putting them in a 100°C oven for 20minutes.