Lemon Curd

Lemon curd is SO simple even the biggest moron in the world can manage it. It is, in fact, probably the simplest thing I’ve ever made.

This makes a pretty decent amount:

• 5 unwaxed lemons
• 100g unsalted butter
• 200g caster sugar
• 3 eggs plus one extra egg yolk

Put the butter and the sugar into a large, heatproof bowl with the juice and zest of four of the lemons. Pop this over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl – you just want the heat from the steam.

Let the butter melt completely, stirring once in a while.

Whisk the three eggs and the yolk together and stir into the mix, giving them another good whisk until everything is combined.

Leave this to cook until it begins to really thicken up – giving it the occasional stir –  and then mix in the zest of your fifth lemon. (If you don’t want bits in it add this in at the beginning with the rest of the lemons.)

Once you’ve got the right texture – nice, thick and not too runny, take the bowl off the heat and leave it to cool completely.

Pop into a sterilised jar (wash thoroughly with hot soapy water and then pop into the oven for fifteen minutes at 150°c/gas mark 2 before leaving to cool) and keep in the fridge.