LEMON CURD

We are making lemon curd in 'country ' cooking class on Tuesday . I prepared my lemon curd today with the recipe we will be using on Tuesday ( 'an oldie but a goodie '). Wash 6 lemons , then finely grate the rinds ( avoiding the pith )and place in a medium saucepan , using a sharp knife slice the lemons in half and squeeze the juice into the saucepan . In a separate bowl separate 4 eggs , retaining the yolks and adding 4 whole eggs and using a fork to beat together well . Then strain the egg mixture through a tea strainer into a clean bowl . Add 400gm of raw castor sugar and 250 gm of butter / marg to the saucepan . Stir until the sugar has dissolved and the butter / marg has melted . This is slow process , stirring all the time over a low heat , the heat must be maintained at all times . Pour the egg mixture into the lemon mixture and whisk well until thoroughly combined . Stir the mixture constantly over the low heat ( you need patience ) until the curd thickens and lightly coats the back of the wooden spoon . Remove the saucepan from the heat and pour the curd into the warmed jars . Cover , seal and label . Store in a cool , dark space , ideally in the refrigerator . Use within 3 months ... once opened , store in the refrigerator .