Step 1

Zest 2 of the lemons, then juice them and another 1-2 more. You need to end up with 125ml fresh lemon juice.

Step 2

Pour the lemon juice, lemon zest, caster sugar and butter into a medium saucepan. Turn the heat on and whisk everything together whilst bringing to a gentle boil.

Step 3

Break the eggs into a medium sized mixing bowl. Lightly beat together then pour a splash of the hot lemon mixture into the beaten eggs, whisking vigorously to avoid the egg scrambling.

Step 4

Gently pour the rest of the lemon mixture into the eggs in a steady stream whisking all the time until the eggs and lemon mixture is completely combined.

Step 5

Pour it all back into the saucepan and bring to a boil, still whisking all the time. Continue whisking for 3-4 minutes until the mixture thickens.

Step 6

Remove the lemon curd from the heat and strain so the curd is very smooth. Pour the curd into a jar and place in the fridge to cool and set for at least a couple of hours.