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.
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.
As the jars cool, you’ll know that you have a seal, if it pops and the lid is tight. If not, then mark the lid, use it immediately and discard the lid afterwards.
Store cooled jars in a refrigerator or ground cellar for up to 3 months.
This is wonderful on toast or as a flan filling.
To answer that question (below), I don't do any additional heat processing other than hot curd into hot sterilized jars. I wouldn't want to take the chance at curdling the delightfully smooth & tangy creamy goodness. In addition, I'd assume that adding an extended period of heat would result in some flavor loss.
We make the sacrifice of storage time by eating it all up within three months--not difficult, I assure you! ;0)