1. Set a heatproof bowl over a pan of simmering water and add lemon juice, lemon zest and butter to bowl. Gently stir as butter melts.
2. When butter is just about melted, add sugar and stir mixture until sugar has dissolved.
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3. Stir in beaten eggs and continue to heat gently. Do not boil mixture or it will curdle. Cook for 20min until thick enough to coat back of a wooden spoon and hold its shape when a line is drawn through.
4. Take off heat and strain through a fine sieve, pushing through with a wooden spoon. Pot hot curd immediately into hot sterilised jars and cover. Store in fridge and use within 2 weeks.
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Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Classic glass bowl (1 / 2 litres), Classic glass measure jug (1 litres), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels. Soft-grip sieve (18cm), Lakeland. Glass jar, wooden spoon, chef's own.
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