Lemon Curd (Without Butter)

Instructions

1. Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
2. Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
3. Whisk lightly over a slow heat until dissolved.
4. Beat eggs, and then add to the lemon mix, continuously whisking.
5. Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
6. Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.