Add the gooseberries, lemon rind and juice and measurement water to a medium saucepan, cover and cook gently for 15 minutes until the gooseberries are soft. Leave to cool slightly, then purée in a food processor or liquidizer and press through a sieve to remove the seeds.
Heat the butter in a large bowl set over a saucepan of simmering water until melted. Stir in the sugar and gooseberry purée, then strain in the eggs and mix together. Cook for 40–50 minutes, stirring from time to time, until the sugar has dissolved and the mixture has thickened.
Stir in a few drops of food colouring, if liked, then ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Leave to cool. Store in the refrigerator for up to 2 weeks.
To serve, this curd tastes good with warmed croissants.