Before you start this recipe, Sterilize your jars by filling with boiling water and allow to dry in a warm oven. To make the lemon curd, lightly whisk the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens, about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. Immediately remove it from the heat and pour the lemon curd into the hot, sterilized jars, filling them as full as possible. Cover straightaway with waxed discs and seal while it is still hot. The lemon curd will keep for several weeks, but it must be stored in a cool place.