275 ml fresh lemon juice (strained)
4 whole eggs
4 egg yolks
200g unsalted butter
1/2 teaspoon salt
Wash 3 jars and place upside down into an oven, turn on oven, leave for 5 minutes and turn off oven … leave jars in oven whilst you are making the curd.
Whisk the eggs, sugar and salt together until smooth and thick
Add lemon juice and continue to whisk until incorporated
Place bowl above a saucepan of simmering water (double boiler) stir continuously until it thickens and coats the back of a spoon thickly.
Turn off heat, cut butter into cubes and stir into lemon mix.
When fully melted whisk once more to ensure it is incorporated.
Ladle into hot sterilised jars, put a disk of waxed paper on top and screw on lid.
Refrigerate until needed.
Keeps for 1 month.