- 2 lemons, zest and juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g caster sugar
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.