Lemon Curd

I threatened the lemon curd, and here it is.

Recipe
2 large lemons
100 g unsalted butter
175 g sugar
3 eggs, lightly whisked and strained

Finely grate zest and juice lemons. In a heavy based saucepan, combine butter, lemon juice, zest and sugar. Stir constantly over heat until sugar has dissolved.

Add the eggs off the heat, and stir to mix well. Cook over gentle heat, until the mixture has thickened. Do not allow to boil or the mixture will curdle. Pour straight into small hot sterilized jars, or cool and use immediately.