Lemon Curd

• 6 medium sized lemons,
• 8 egg yolks
• 1 whole egg
• 1 cup sugar
• 1 good pinch of sea salt flakes
• 1 1/2 stick unsalted butter , in small pieces
• 3 cup hot water
• 1 tsp white vinegar
• 3 cup (28 oz.) capacity jar -something between a pint jar and a quart jar.
• 1 wax paper disk, or small piece plastic wrap
• 1 cellophane jar cover and elastic or lid to fit the jar

1. Heat oven to 200C
2. Wash jar and put it in the oven (without its lid) for 10-20 minutes
3. Carefully remove it from the oven and set it aside.
4. Pour hot water over the lemons in a large bowl, add the vinegar and let stand for 30 seconds.
5. This is to remove any wax or detritus from the lemon skin, and releases more juice from the lemons.
6. Dry the lemons, then zest them and then juice them (you will use both)
7. In a medium saucepan, whisk the eggs and sugar lightly.
8. Put the pan on a medium low heat, and add the juice and zest, followed by the butter and salt
9. Bring it up to a simmer and stir it with the whisk until it thickens up (about 15-20 minutes)
10. Pour it through a sieve with quite a wide mesh into a jug, then pour into the jar.
11. Wipe away any spilt curd, place the wax disk on top wax side down, then set aside to cool.
12. Add the lid or cellophane cover, a label (if you want) and refridgerate until cold.
13. Will keep for two weeks in the fridge.

lemons, egg yolks, egg, sugar, salt, unsalted butter, water, white vinegar, paper

Taken from cookpad.com/us/recipes/363762-lemon-curd (may not work)