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Ingredients
- 4 large unwaxed lemons
- 4 eggs
- 370g caster sugar
- 2 table spoon corn flour
- 250g unsalted butter
Method
- In a larger saucepan weigh out the sugar and add the cornflour
- Zest and juice the lemons and add this to the sugar
- Add the eggs to the saucepan and whisk everything together until well combined
- Cut the butter into small cubes and add to the saucepan
- Heat the saucepan over a low heat, stirring continuously.
- Using a probe thermometer to check the temperature, continue heating and stirring until the mixture starts to thicken.
- Take the mix to 78c. Then remove from the heat.
- Pour into sterilised jars. This mix makes enough to fill 3 typical jam jars.
- Seal the jars while the curd is still hot.
- Keep in the fridge and eat within 6 weeks.
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