150gunsalted butter, cubed and cold(1 stick + 2 ½ tablespoons)
heavy based saucepan
preserving jars like these small Weck jars
In a medium saucepan, whisk together the eggs, egg yolks, sugar, juice and zest.
Heat, stirring constantly over low-medium heat until the sugar has dissolved.
Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes or until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
Pour into sterilised conserve jars and store in the fridge.
This recipe makes approximately 2 cups of curd.
Cool for half an hour at room temperature, then seal and place in the fridge This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.