Step 1

Boil some water in a large pot or a double boiler. I use a large pot with a heatproof glass jug which sits on top of the boiling water. Beat your eggs and sugar together until they are mixed together and look creamy then place onto of the double boiler.

Step 2

Slowly add the fresh lemon juice and stir well, followed by the lemon zest and dairy-free butter.

Step 3

Stir continuously until the butter is melted and the curd is thick and creamy. Slowly add in the water and mix well. Your curd is ready when it has thickened enough to coat the back of a spoon.

Step 4

Slowly pour the curd into sterilised jars and leave to cool before placing the lid and transferring to a fridge.