150g caster sugar
100g butter - cut into pieces
3 lemons - zest and juice
I like to start be sterilising my jar, I have an old jam jar I use for this recipe. Wash and rinse it thoroughly in the sink. Then place both the jar and the lid in the oven at 175C. They need to be in the oven for at least 20 minutes.
Now, whisk your three eggs together and then pour the eggs into the warm lemon mixture. It is important that you thoroughly wisk the lemon/egg mix until all the ingredients are combined. If you just pour the eggs in and leave them sitting there you'll get some very funky scrambled eggs!
Once your lemon curd and jar are both cool, spoon the mixture into the jar, seal, and store it in the fridge. It will keep for several weeks and you can use it as a base for all kinds of low FODMAP goodness. I'll demonstrate this in the coming weeks. Of course, you'll have to resist sitting on the sofa with the jar of lemon curd and a spoon!