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Lemon Curd

12oz caster sugar
4oz butter
Finely grated rind and juice of 3 lemons
8 egg yolks
Makes about 1 1/2 lb
Place sugar, butter, lemon rind and juice in heatproof basin
and place over saucepan half filled with simmering water,
ensuring bottom of basin does not touch water.
Alternatively use double saucepan.
Over low heat, stir mixture until sugar has dissolved and butter has melted.
Add lightly beaten egg yolks, and continue stirring until mixture is thick enough to coat back of wooden spoon.
Pour into 3 small prepared heated jars or containers and leave to cool.
Cover, seal and label in usual way.
Store in cool place. Once opened transfer to refrigerator.

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