The fruit on my Meyer lemon bush is ripe and the eggs from the farm down the road are summer large and golden yoked - time to make some lemon curd! It's a simple recipe.
6 lemons, juice and grated rind.
6 oz butter
Melt the butter and sugar in a bowl that is set over simmering water. Add the lemon and lastly the well-beaten eggs. Stir until set then pour into warmed jars and seal when cold.