3 medium lemons
3 eggs + 1 egg yoke only
Grate the rind of all the lemons and juice them all.
Put your empty clean jars, without their lids, onto a baking tray and put in a very low oven at 100c to warm the jars ready for jarring up the lemon curd.
Melt the butter gently in a medium saucepan and then add the lemon rind, juice and sugar. Stir well keeping the heat low until the sugar starts to dissolve.
Beat the eggs together and add to the saucepan.
Continuing over a gentle heat, so as not to allow the egg white to start to cook and separate, cook the ingredients, stirring all the time. Once the mixture starts to thicken and the colour changes to a lighter shade remove from the heat. The lemon curd will appear to be too runny but it thickens a lot once cold.
Carefully remove the jars from the oven and fill each one with the lemon curd mix and seal with the lids immediately. Leave to cool before storing.
Once open the lemon curd is best stored in the fridge.