Ingredients

• 4 lemons, large, (preferably organic), zested and juiced
• 1 cup (200g) of granulated sugar
• 1/2 cup (115g) of butter, unsalted, cubed
• 4 large eggs

Instructions

1. Prepare the lemons Wash the lemons thoroughly to remove any dirt or wax.

2. Zest the lemons using a fine grater or a zester, being careful to avoid the bitter white pith. Set the zest aside.

3. Juice the lemons to yield about 200ml (3/4 cup) of lemon juice. Remove any seeds.

4. Prepare a double boiler Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. Place a heatproof bowl on top, ensuring it fits snugly but doesn't touch the water. This setup will be used to gently heat the lemon curd mixture.

5. Combine ingredients In the heatproof bowl, whisk together the lemon zest, lemon juice, sugar, and butter.

6. Add eggs Lightly beat the eggs in a separate bowl, then gradually whisk them into the lemon mixture until well combined.

7. Cook the curd Place the bowl over the simmering water, ensuring the bottom doesn't touch the water. Cook the mixture, stirring constantly with a spatula or whisk, until it thickens and coats the back of a spoon. This usually takes about 10-15 minutes. Be patient and don't rush the process to prevent the eggs from curdling.

8. Cool and store Once the curd reaches the desired thickness, remove it from the heat and let it cool slightly. Transfer the lemon curd to clean, sterilized jars or containers. Seal tightly and refrigerate until ready to use. It will continue to thicken as it cools.