Lemon curd

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50g (2oz) butter
zest and juice of 2 unwaxed lemons
100g (40z) caster sugar
2 whole eggs plus 1 egg yolk, beaten
1 or 2 sterile jars (depending on size) - sterilise them by washing well, rinsing with hot water and then placing in a low oven for about 20 minutes. Make sure not to touch the rim or the inside once you have sterilised them.
Method
Either in a saucepan over a direct gentle heat or in a bowl over a pan of simmering water (depending on whether you can control your hob enough to give you a gentle heat) melt the butter.  Grate the zest of the lemons directly into the butter and squeeze in the juice, using a sieve to catch any stray pips. Add the caster  sugar and the beaten eggs. Stir all the while over the gentle heat until the mixture thickens and coats the back of the spoon.  If you are using the bain-marie (bowl over water) method this is likely to take about 25 minutes.
Pour the curd into the sterile jar(s) and seal when cool. Keep in the fridge and eat within two weeks.