Banana Curd

I have made this a few times, keeps about 3-4 months in the refrigerator, goes well as a filling in cakes, or on scones, muffins,fesh bread or whatever takes your fancy!!!

• Ready In: 1 hr
• Yields: 1 kg

Ingredients

• 4  large bananas (ripe , but not spoiled)
• 125  g butter
• 1 1⁄2 cups caster sugar
• 1  lemon (using the juice and grated rind)
• 4  eggs

Directions

1. Mash the banana, using a wooden spoon oR fork. Melt the butter slowly in a heavy based pan, then add the sugar, bananas, lemon rind and juice. Cook for 10 minutes.
2. Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.).
3. Pour onto the remaining banana mixture, stirring constantly, until the mixture thickens and is thick enough to coat the back of a spoon; but do not boil.
4. Pour into hot sterilized jars and seal.