Make it don't buy it: lemon curd

• 4 large eggs
• 2 large egg yolks
• 175 g (6.2oz) golden caster sugar
• 1 pinch salt
• 3 lemons, juice only
• 2 unwaxed lemons, finely grated zest only
• 100 g (3.5oz) unsalted butter

1. Beat the egg yolks and eggs together in a large bowl and put to one side.
2. Half fill a large saucepan with water and bring to a simmer.
3. Place a glass bowl over the top of the pan, ensuring it doesnt touch the water.
4. Add the butter to the glass bowl and stir for 2 minutes, or until it starts to melt.
5. Add the lemon zest, juice, sugar and salt.
6. Keep stirring constantly until butter has melted and sugar has dissolved.
7. Strain through a sieve into another pot or large bowl.
8. Discard the lemon zest and return the smooth liquid mixture to the glass bowl over the simmering water.
9. Remove the bowl from the heat and pour in the egg mixture, whisking constantly to combine.
10. Return to the heat and stir or whisk for around 10-15 minutes until the mixture has thickened to a custard-like texture and sticks to the back of the spoon.
11. Remove from the heat and sieve again.
12. Leave to cool and then pour into a sterilised jar and seal.
13. Store in the fridge and use within one week.

eggs, egg yolks, salt, lemons, unwaxed lemons, butter

Taken from www.lovefood.com/guide/recipes/20468/make-it-dont-buy-it-lemon-curd (may not work)