This recipe is in categories Victorians, Breakfast,

Difficulty: 1
Comments: This recipe is surprisingly easy and VERY VERY delicious.
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Serving suggestions: Serve on hot toast or crumpets. Make a nice label and gift wrap, tied with ribbon over the lid for a wonderful gift.
This is a vegetarian recipe

In late 19th and early 20th century, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, pastries and tarts. You can buy commercially producedlemon curd but it's not as tasty as this.

Tip:
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!

• 4 large lemons
• 4 large eggs
• 350g golden caster sugar
• 225g unsalted butter
• 1 level dessertspoon cornflour

1. Whisk the eggs in a large pan
2. Grate the zest of the 4 lemons into the whisked egg, then add the lemon juice
3. Add the sugar and cornflour
4. Make sure the butter is at room temperature, chop into small cubes and add to the pan
5. Put the pan on a medium heat and keep whisking until the mixture thickens (This takes between 10 and 12 minutes - and your arm will feel like its going to fall off!)
6. When the mixture is thick, reduce the heat to very low and keeping stirring for 2 minutes
7. Remove from the heat and pour into sterilised jars, put the lids on straight away or tie up with greaseproof paper
8. Allow to cool then store in the fridge. (It will keep for about 3 weeks)