6 egg yolks
1/2c fresh lemon juice
3/4c granulated sugar
finely grated rind of 1 large lemon
Whisk the egg yolks and lemon juice together in a non-stick saucepan adding the sugar once the egg yolks and lemon juice are combined. Stir in grated lemon rind.
Cook over a medium heat stirring all the time till the mixture thickens and coats the back of a wooden spoon. Remove from heat.
Cut the butter into 1/2" cubes and add to the hot mixture, stirring till dissolved.
Strain the mixture through a fine sieve into a measuring jug.
Fill hot 1/2 or 1/4 pt canning jars with the lemon mixture, and seal immediately.
Makes approximately 1 1/2 c
Allow the jars to cool, and then store in the fridge. The lemon curd will solidify as the jars cool, and the lids will 'pop' indicating the lid has sealed.