2 eggs

2 large juicy lemons, you will need the zest and the juice

6 oz. golden caster sugar

4 oz. unsalted butter, room temperature, cut into small chunks

1 tbsp. cornflour

1. Lightly whisk the eggs in a medium saucepan, and then add the rest of the ingredients.
2. Place the saucepan on the stove over a medium heat and whisk continuously for 10-12 minutes with a hand (balloon) whisk until the mixture thickens.
3. Next, turn the heat to low and keep whisking for a further 2 minutes.
4. Remove from the heat and quickly but carefully pour the curd into two small (sterilised)  jars. Screw the lids on tight and leave to cool. Once cool enough to put in the fridge, place in the refrigerator overnight to set.