In a bowl, whisk together the lemon zest and juice with the eggs and the yolks, stir in the sugar and then add the butter.
Put the bowl over a pan of gently simmering water and stir frequently until thickened (about 15-20 minutes) Whilst the curd is hot, spoon it into hot sterilised jars and seal.
Yummy lemon curd! :)
- 3 lemons (grated zest and juice)
- 3 large eggs
- 2 egg yolks
- 175.0g Caster sugar
- 100.0g Unsalted butter cut into chunks