Preparation

Step 1

Place the sugar in a medium sized pot, and zest the lemons over it. (Tip: Rub the sugar and zest together between your fingers, as this will help release the oils). Pour the lemon juice into the pot and gently stir it into the sugar.

Step 2

In another bowl, crack all the eggs and add the salt. Use a fork to beat the eggs very well. Pour the eggs into the sugar and whisk well. Set the pot over low heat.

Step 3

Cook, stirring constantly until the curd thickens and coats a rubber spatula.

Step 4

Slice the butter and set it in a bowl. Place a sieve over it. Pour curd through the sieve into the butter to remove zest and any egg bits. Stir until butter is thoroughly melted.

Step 5

Pour the curd into an airtight container and store in the fridge. (It should keep for about 2 weeks in the refrigerator, longer if frozen).