Ingredients

 
4 lemons (rind and juice)
2 cups of castor sugar
5 eggs

Method

·         Grate rind of lemons and squeeze out juice.

·         Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.

·         Stir with a wooden spoon until thick and curd coats the back of the spoon.

·         Pour into warm sterile jars, cover, seal and label.

·         Seal the jar so that it is alright and store the curd in the fridge (should keep for about a month).