Lemon Curd

Ingredients:
4 large organic lemons
4 eggs
1 cup caster (superfine) sugar
7-8 T butter

Preparing the lemon curd:
Have ready some clean, warm jars (wash and dry them, in the oven at 212 degrees F while making the curd).

Finely grate the lemon rind into a heatproof bowl. Squeeze the lemons. Beat the eggs, add the lemon juice to them, and strain them into the bowl with the zest. Add the sugar and the butter cut into small pieces.

Place over a pan of simmering water and stir more or less constantly until it thickens and looks glossy. This will only take a few minutes. Do not overheat or the eggs will curdle.

Remove from the heat and pour into jars.

If using immediately, cover with plastic wrap adhering to surface to prevent skin from forming and refrigerate.