125g butter
100g sugar (I used jam sugar)
2 large eggs plus 2 yolks
50ml syrup from a jar of stem ginger
7-8 pieces stem ginger chopped finely
juice of 1 lemon strained
Method
Slowly melt butter, sugar & add beaten eggs. Stir in the syrup, ginger pieces & lemon. Stir constantly till it combines and thickens. Pour into prepared jars and seal tightly. The curd will thicken as it cools.