You can cook all the ingredients together or add the butter off the heat, once the lemon curd is ready.

Place the lemon juice, zest, sugar and eggs in a saucepan and mix well before adding the butter.

Place over low heat or in a double boiler and let it thicken while stirring constantly.

Stir well, scraping the bottom of the pan to prevent the lemon curd from sticking and to ensure even cooking.

The cream will thicken like a custard. This can take from 5 to 10 minutes. The lemon cream will thicken a little more as it cools.

Once the lemon curd is smooth and creamy, strain it through a sieve to remove any lemon residue.

Place in jars and leave to cool before closing tightly.

Store in the fridge for two weeks, if any remains, as it goes off very quickly.