It's also suitable for use in baking as well as on toast (or just eaten from a spoon)
The lemon curd comes out tart and not too sweet which is what I look for in a lemon curd, if you want it a bit sweeter you can of course add some more sugar.
3 tablespoons lemon zest (about 2 lemons worth)
1/2 cup fresh lemon juice (2 or 3 lemons)
1 1/2 cups sugar
8 tablespoons butter
2 whole eggs, lightly beaten
3 egg yolks, lightly beaten
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
Bring just to a boil; reduce heat to medium-low and simmer 5 minutes, you'll notice the yellow colour getting darker at this stage.
Add butter and stir until it has melted and combined. Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended.
Return to heat and cook over medium-low heat, stirring constantly, 10 to 20 minutes or until mixture thickens and coats spoon (it usually takes about 20 mins for me to get the consistency I want, but just keep an eye on it).
Remove from heat.
Pour into prepped, clean jars (I put them in the oven on about 170C/350F while I'm stirring the eggs in as this sterilises the jars and means they don't crack when the hot lemon curd goes into them)
Seal the jars with the lids while hot, and allow to cool before putting into the fridge.
Store in the fridge for up to a month.