It's dead easy to make. It really is. And I love it so much more than the shop stuff. In the old days I think it used to be called 'Lemon Butter' and I think that is a nicer name to describe this smooth, soft, buttery, golden-yellow, lemony spread for bread or to use in tarts - which I 'invented' a recipe for - maybe will post it later.
Scale the ingredients down proportionately if you want to make less at a time. eg I usually use 3 eggs/3 lemons etc. And if it doesn't exactly fill my two jars I just fill one and keep the rest in a bowl in the fridge - it doesn't usually hang about long. It's delicious stirred into plain vanilla or Greek yoghurt.
Ingredients
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
You will also need three 1 lb (350 ml capacity) jars, sterilised.
Lightly whisk the eggs in a saucepan, then add the other ingredients. Over a medium heat, whisk continuously using a balloon whisk until it hickens like custard – about 7-8 minutes.
Lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.