1. Set a heatproof bowl over a pan of simmering water and add lemon juice, lemon zest and butter to bowl. Gently stir as butter melts.
2. When butter is just about melted, add sugar and stir mixture until sugar has dissolved.
3. Stir in beaten eggs and continue to heat gently. Do not boil mixture or it will curdle. Cook for 20min until thick enough to coat back of a wooden spoon and hold its shape when a line is drawn through.
4. Take off heat and strain through a fine sieve, pushing through with a wooden spoon. Pot hot curd immediately into hot sterilised jars and cover. Store in fridge and use within 2 weeks.
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Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Classic glass bowl (1 / 2 litres), Classic glass measure jug (1 litres), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels. Soft-grip sieve (18cm), Lakeland. Glass jar, wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
