Lemon and Lavender Curd

This Recipe uses Uncooked Eggs

• 4 large lemons with good skins
• 8 egg yolks or 4 whole eggs

Grate the rinds and squeeze the juice from the lemons, then put them both in a double saucepan. Cut the butter into small cubes and add it to the pan with the lightly beaten eggs and the sugar and lavender. Stir until the sugar has dissolved and continue cooking on a low heat, stirring the mixture until it thickens. Remove the lavender heads and pot in small, clean, dry jars that you have warme