Lemon Curd (Without Butter)

1. 1

   Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.

2. 2

   Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.

3. 3

   Whisk lightly over a slow heat until dissolved.

4. 4

   Beat eggs, and then add to the lemon mix, continuously whisking.

5. 5

   Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).

6. 6

   Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.

* Per serving · 4 servings · Values may vary.

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