Make this lemon curd and do one thing for me, stir it through vanilla yoghurt. Eat it. You are very welcome.
9 lemons, zest and juice
(homegrown or organic lemons are best or be sure to clean skins thoroughly)
400g caster sugar
200g of butter, cubed
6 freerange eggs, plus 2 extra yolks, lightly whisked
Set yourself up a big pot of simmering water and grab a large mixing bowl that can rest on it making sure that the bowl doesn't directly touch the simmering water below.
Pop the lemon juice, zest, butter and sugar into the mixing bowl and sit it onto the saucepan, stir occasionally until the butter has melted. Now tip in the eggs, stirring and cook it off for 15 minutes, remembering to give it a stir every couple of minutes.
Take the bowl off the heat and let the curd cool down. It will thicken as it does. Keep on giving it a stir every once in a while. Ladle your zesty curd into sterilised jars.