1. Sterilise the jars

    To sterilise the jars and lids, first wash in hot, soapy water; rinse well. Preheat the oven to gas 1, 140°C, fan 120°C. Dry the jars in the oven for 10 mins. Put the lids in boiling water for 10 mins. Remove with tongs and leave to dry.

  2. Whisk

    In a heatproof glass bowl, whisk together 3 eggs, 200g caster sugar, the juice of 4 unwaxed lemons (125ml) and 2 heaped tbsp grated lemon zest.

  3. Place over water

    Place the bowl over a small saucepan filled with 2.5cm simmering water. Make sure the water doesn’t touch the base of the bowl.

  4. Whisk in the butter

    Stir the mixture until it is hot, then slowly add 125g cubed unsalted butter. Whisk until all the butter has been incorporated.

  5. Cook over a low heat

    Cook over a low heat for 10 mins, whisking constantly. Keeping the heat low will prevent the eggs from cooking too quickly and forming lumps.

  6. Test it's ready

    When the mixture becomes glossy and thickly coats the back of a spoon, remove from the heat and let it cool just slightly (it needs to still be warm when poured into jars).

  7. Decant into jars

    Pour the mixture into sterilised jars (this makes 500ml/17fl oz). While still warm, cover the tops with a disc of greaseproof paper and seal. Keep in the fridge.

    Step6 Img3984 (h)

    Calories 269 (13%), sugar 28.6g (32%), fat 16.4g (23%), saturates 8.9g (45%), salt 0.1g (1%), based on 8 servings.

  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make a batch of this creamy lemon curd. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    3 eggs
    200g caster sugar
    4 unwaxed lemons, juice (about 125ml) and 2 heaped tbsp grated zest
    125g unsalted butter, cubed