1 lump of stem ginger and a teaspoon of the syrup from a jar
4 medium eggs
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
Pour into a couple of sterilised jars, and store in the fridge, use within 2 weeks
