Makes ¾ litre (enough for a good sized jar at home, one for a friend or filling for a pie)
6 whole organic, free range eggs (do I even still need to write that?)
2 egg yolks
450g caster sugar
225g butter, cubed and soft
Zest of four lemons
160ml lemon juice
Before you start cooking sterilise your jars (put them through the dishwasher and then into the oven at 180C for ten minutes). Remove with tongs without touching the outside. If using Kilner jars or similar (which are the best for this – ikea do a great one) remember to remove the rubber ring before putting in the oven. Simply douse in boiling water for a few minutes, then replace rubber ring with immaculately clean hands before filling and closing.
If you are going to use the curd to fill a pie, make sure the pie crust, tart case etc is baked and ready to receive.
Whisk all the ingredients together in a large metal bowl and place on top of a large saucepan of bubbling water. Cook, stirring constantly, until very thick and glossy. This can take about 20 minutes so set aside some time that you can give it undivided attention. Strain the curd through a metal sieve straight into the tart or jar. Refrigerate until cold and set solid. Slather on toast or spoon onto baby meringues, cupcakes, yoghurt, or serve in a dollop next to some fresh berries for a quick and easy pud. If you have made a tart and still feel it is missing something add meringue mixture to the top (see meringue recipe on right), make sure it has plenty of rustic waves and peaks and then place it in a 180C oven for about five minutes just before serving for the ultimate lemon meringue pie!