>The best recipe I've found over the years, and the only one I use now. Try it - you'll never use another, or buy lemon curd again. It's quite versatile in the kitchen too - add to meringues with cream, lemon curd tarts, add to double cream and/or yoghurt and make ice cream, or just eat it out of the jar with a teaspoon :0)
Juice and grated rind of 5 -6 large juicy lemons
5 -6 new laid eggs
8oz unsalted butter
1 1/4lbs sugar, caster or granulated
Grate the rinds finely from the lemons and put in a bowl, then juice the lemons well and add the juice, strained. chop the butter and add to bowl, along with the sugar. Place the bowl over a pan of simmering water, and stir regularly until the sugar is dissolved and the butter melted. Beat the eggs well, and pour through a sieve into the bowl; stir frequently until mixture thickens to coat the back of the wooden spoon, then pour into hot jars. Leave to cool, covered with a tea towel, then seal and label.