Lemon Curd

Ingredients:
- 5-1/3 ounces, weight Sugar
- 3 whole Large Lemons, Zest And Juice
- 3 whole Duck Eggs
- 3-5/8 ounces, weight Butter, cut into pieces

Directions:
- Combine the sugar and lemon zest in a pyrex bowl. In a separate bowl, whisk the eggs and lemon juice. Add the egg/juice mix to the sugar/zest and stir. Add the butter.
- Put the bowl over a pan of just simmering water and stir until the lemon curd thickens, about 20 minutes. Pour into sterilised jars (I use jars just out of the dishwasher-works just fine ). I made 2.5 very small (200 ml jars) with this recipe; it will fill 2 medium-sized jars. Keeps for several weeks in the fridge.