LEMON CURD

Thick, zingy and delicious. Lemon curd is tops spread on your toast, spooned over sponges and desserts, or used as a dip for doughnuts or churros.

Ingredients:

Zest of 4 lemons
Juice of the same 4 lemons (strain to remove pips)
4 eggs
110g/4oz butter
450g/1lb sugar

Method:

Most recipes call for a bowl placed over gently simmering water, which is fine if you don't need your lemon curd until a week next thursday! But how about you lose the bowl, put all of your ingredients in a heavy pan and cook over a very gentle heat, stirring constantly to prevent it from burning?

When the mix is thick enough to cling to the back of a spoon it's ready.

Try not to let the mix boil or it will scramble, but if it does get a little hot, and you end up with a few lumps, its not the end of the world - just give it a quick blast with a hand blender and you're good to go.