*6 large lemons
*250g real butter
*600g caster sugar
*6 large eggs
-Grate the lemon zest on the finest grater. Juice the lemons and strain it.
-In a double boiler melt the butter, lemon juice, zest and the sugar together.
-Stir the mixture until the sugar has dissolved.
-In a separate jug beat the eggs together. Do not whisk them.
-Strain the beaten eggs through a strainer into the lemon mixture.
-Stir until the mixture is thick enough to thickly cover the back of your wooden spoon.
-Pour into sterilized glass jars.
Uses For Lemon Curd:
*Use as a filling for pancakes.
*Mix through greek yogurt for a tangy lemon meringue-like flavour.
*Fillings for cakes and tarts (lemon meringue).
*On pavlovas folded through thickly whipped cream.
*Spread on top of cooled shortbread to make lemon bars.
*Use on toast or scones as toppings.
*It is also really good in cooking, especially chicken dishes together with plain yogurt and herbs, as a cook-in sauce.