3 large lemon, unwaxed and organic, juice and zest of
4 large eggs, lightly beaten
6 ounces caster sugar or superfine sugar (see note)
4 ounces unsalted butter, cut into cubes

Grate rind of lemons and squeeze out juice. Place sugar, rind and juice, butter and beaten eggs into a large basin/bowl on top of simmering water (or use a double boiler). Stir with a wooden spoon until thick and curd coats the back of the spoon.

Pour into warm, sterile jars, cover, seal and label.

NOTE: You can make your own superfine sugar by placing sugar in processor, covering machine and processing. You need to cover processor because sugar tends to fly out.

Submitted by: EH