Lemon Curd

This is great for filling cakes and tarts as well as for spreading on toast and crumpets etc. Also good stirred into natural yogurt.

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   To sterilise the jar(s), put both the jar(s) and lid(s) in a large pan, cover with boiling water and boil for 5 minutes. You can do this at the same time as making the lemon curd as it doesn't matter if jars are warm when filled.
   
   Grate the zest of the 3 lemons into a saucepan, then add the juice. You should have around 150 - 165 ml juice but if your lemons are a bit small you may need another one. Add the sugar and butter and place over a medium heat for a few minutes until the sugar has dissolved and the butter has melted.
   Whisk the eggs in a bowl or large jug. Slowly pour in the mixture from the pan, whisking at the same time, or adding a little at a time and whisking in between.
   When everything has been combined, pour back into the pan and return to the heat. Stir over the heat for 4-5 minutes until it starts to bubble, then let it bubble away whilst still stirring for another few minutes until it has thickened. The total cooking time will be between 8 and 10 minutes. Note that it will thicken further as it cools: at this stage it will still be pourable.
   Remove the pan from the heat and pour** the warm curd into the sterilised jar / jars. Cover with cling film then leave to cool before putting on the lid and keeping in the fridge.
   Can be kept in the fridge for up to 3 months.