450g sugar
100g butter
4 eggs
Makes about two jars. The photographs are from a double batch.
This is an excellent way to use up a glut of eggs. Mine came from a friend that keeps chickens and I'm sure the yolks contributed to the fabulous yellow colour.
Zest and juice the lemons.
Beat the eggs lightly.
It's ready when it coats the back of the spoon without immediately running off. If in doubt, drip a bit of curd onto a cold plate and leave for a couple moments. Draw your finger through the puddle. If the curd runs in to fill up the finger mark, it needs a bit longer.
Store in sterilised jam jars, eat within the month. Keep it in the fridge once you've opened the jar.