Method

• Grate the rind of the lemons and put into a bowl along with the sugar and the strained lemon juice
• Stir to dissolve the sugar
• Place over a pot of simmering water add the butter and stir until it dissolves with the juice of the lemon
• Whisk the eggs and pour them through a sieve directly into the lemon mixture
• Stir steadily until the mixture thickens
• DO NOT ALLOW IT TO BOIL
• Pour the curd into a clean jar or pot and cover and chill in fridge for up to a week