Zest the lemons and squeeze out the juice. Put this into a bowl that sits on top of a pot of simmering water. Add the sugar, ginger (finely chopped) and ginger syrup and butter (also chopped). Stir to mix thoroughly and let everything melt together.
Take the pot and bowl combo off the heat once it has got to this stage. Whisk the eggs in a jug and pour this gently into the lemony mixture. Put it back on the heat and keep stirring with a wooden spoon until the curd sticks to the back of the spoon
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword curd, ginger, lemon
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