Lemon Curd

240g eggs

5 lemons (zest & juice only) - 750g total weight

350g sugar

225g unsalted butter

1 level dessertspoon cornflour

Method 1:

Put an inch of water into a saucepan, bring to the boil.

Place a large glass or metal bowl onto the saucepan (the bowl shouldn't touch the water)

Put the eggs in to the bowl and beat for a few seconds, add the rest of the ingredients and stir constantly until the mixture thickens.

Leave for another minute over the heat stirring occasionally.

Method 2:  (quicker but risky)

Beat the eggs in a saucepan for a few seconds, add the rest of the ingredients and slowly bring to a boil - stirring constantly - as soon as it starts to bubble turn down the heat and simmer very gently for another minute.

Pour into clean, hot jars and seal.

Don't forget to warm the jars before you pour the curd in.  Otherwise they'll crack. 

Put them into a warm oven or turn them upside down and pour plently of boiling water over them.

The curd will keep for several months unopened in a dark cupboard - don't forget to label them so you know what's in the jar and when they were made.

Once opened, then keep in the fridge for few days to a week.