Home made Lemon Curd

Just made this from Delia....it tastes nothing like the shop bought stuff...or should I say that shop bought stuff tastes nothing like this.

It is so easy to make and tastes delicious.

METHOD
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.

Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold.

It will keep for several weeks, but it must be stored in a cool place.

To sterilise jars, they should be washed in mild soapy water, rinsed and dried and heated in a medium oven for 5 minutes. (I simply put a spoonful of water in each jar and microwaved them..works fine)

INGREDIENTS
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour
EQUIPMENT
You will also need three 1 lb (350 ml capacity) jars, sterilised.

I love lemon cheese as my mum used to cal it. In fact I just love anything lemon. So will be giving this a go, but not till new year

I remember lemon cheese...never called it curd.....