Recipe for Lemon curd

TANGY, delicious lemon curd can be made in a twinkling. Smear it over a sponge cake or on to fresh bread, buttery scones or meringues.

2oz (55g) butter 4oz (110g) caster sugar grated rind and juice of two good lemons 2 eggs and one egg yolk (keep white aside for meringue)

Makes one pot

On a very low heat, melt the butter, add caster sugar, grated rind and lemon juice and then stir in the well beaten eggs.

Stir carefully over a gentle heat with a straight-ended wooden spoon until the mixture coats the back of the spoon.

Draw off the heat and pour into a bowl or sterilised jar (it will thicken further as it cools).

Cover when cold and store in the refrigerator. Best eaten within a week or fortnight.