Lemon Curd is one of my all-time favourites! It’s so simple, so delicious and so zingy and SO much better homemade than shop-bought. It goes well with cakes, spread on toast, , dolloped on scones, piped into cookies - or just eaten straight from the jar :-) And it makes a wonderful gift too!

 Ingredients

• 200 g caster Sugar

• 2 unwaxed lemons finely zested and juiced

• 55 g unsalted butter cut into large cubes

• 2 eggs well beaten

Method

• Put the sugar, lemon juice, zest and butter in a pan on a low heat and stir with a wooden spoon until the sugar has dissolved and butter melted.

• Turn the heat up to medium and whisk in the beaten egg and keep whisking until boiling.

• Whisk for another minute (the mixture will thicken and coat the back of a wooden spoon) - and remember it also thickens further on cooling.

• Pour into hot sterilized jars and seal with lids immediately.

• Allow to cool, then store in the fridge and consume within 2 – 3 weeks.

• Makes approximately 300mls (1 to 2 small jars)!