3 lemons, zest and juice
180gm of golden organic sugar
3 eggs, beaten.
Beat the eggs firstly then add all other ingredients in a glass bowl. Put on top of a pot of boiling water to make into a double boiler. Make sure the glass bowl isn't touching the water. Cook stirring occasionally till the mix goes thick. Use a sieve to remove lumps, zest and any egg white.
Bottle into sterilised jars, or freeze in plastic for use later.
Here are some options to use your lemon curd:
Lemon Tart, topped with fresh fruit
A layer of curd between layers of a cake, pavlova or in the centre of a cupcake with a bit of cream cheese.
Mixed through cheesecake as a swirl.
Pancake topping with cream for Sunday morning decadence.
An Eton mess, lemon styles.
Add passionfruit or peach for a subtle change in flavour.