..........................make Lemon Curd.
zest & juice of 4 large unwaxed lemons
125g salt free butter (cubed)
4 large free range eggs - beaten gently
250g caster sugar
put lemon zest, juice, sugar and butter into a heat proof bowl which has been place over a pan of hot simmering water i.e. a bain marie - don't allow the bowl to touch the bottom of the pan, stir with a wooden spoon until sugar dissolves.
Add beaten eggs, and continue to cook gently until thick enough to coat the back of the spoon - roughly 20mins, then pour immediately into sterilised jars.