Whisk 6 egg yolks and 1 cup of castor sugar in a medium bowl till combined ,
Now place this mix in a saucepan with 80 gms of chopped butter, a tbs of finely grated lemon rind and a 180 ml of lemon juice .
Cook over a low heat stirring all the time until the mixture coats the back of the wooden spoon thickly.
Remove from heat immediately .
Stir for 30 seconds .
Pour the curd into sterilised jars and seal immediately.
Remember to date and label your jars.
Now place this mix in a saucepan with 80 gms of chopped butter, a tbs of finely grated lemon rind and a 180 ml of lemon juice .
Cook over a low heat stirring all the time until the mixture coats the back of the wooden spoon thickly.
Remove from heat immediately .
Stir for 30 seconds .
Pour the curd into sterilised jars and seal immediately.
Remember to date and label your jars.
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