Lemon Curd

Picture: It's a winner!

Gorgeous lemony curd, zest and fresh, singing of sunshine - and crying out to fill a Lemon Victoria sandwich cake or to ooze over hot toast.

If you've only ever had shop-bought curd - this is generations away from it!

The recipe only makes 2 or 3 small pots (I often use reclaimed hollandaise sauce jars - so pretty!), but when opened it only keeps for up to 4 days, so you don't want to make a lot.

Ingredients

• 4 large free-range eggs

• 4 unwaxed lemons, finely grated zest and juice only. (You should have about 30 ml of juice - if you get less out of your lemons top up with commercial juice.)

• 300g caster sugar

• 225g butter, cut into pieces

Method

• Before you begin - sterilise your jars. I do it by washing on a hot wash in the dishwasher, and I like to keep the jars warm, not hot, in the oven until I use them

• Break the eggs into a medium sized heatproof bowl (I use a clear glass ovenproof 2lb pudding basin) and whisk to combine.

• Stir in everything else and place over a saucepan of simmering (NOT BOILING!) water

• Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened –about 10 minutes.

• Remove from the heat and leave to cool a bit. Spoon into a sterilised jar (or jars) seal, and leave to cool completely. It will thicken during the cooling period.

• Keep in the fridge for a couple of weeks but use within a week of opening the jar.

Hint: when you've zested your lemons, make a small cut in the side of each one and microwave on high for 20 seconds or so. Then juice (be careful - the juice is hot!) You get a lot more juice for your money!!