Lemon Curd

Place butter, water, castor sugar, salt and zest in a saucepan and heat slowly while stirring, until the sugar has dissolved.

Pour through a sieve for a smooth curd, if desired, then pour back into saucepan.

Make a paste with the lemon juice and cornflour and add to saucepan while stirring.

Simmer over a low heat, whilst stirring until the mixture starts to thicken.

Remove from heat and set aside.

Beat the eggs and add them to the curd.

Beat together and then return to heat.

Keep whisking until the mixture is heated through.

Pour into sterilised jars.