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Lemon curd

Prep time: 10 minutes

Cooking time: 10 minutes

Ready in: 30 minutes

Makes: 300g (11oz)

75g (3oz) butter

150g (5oz) caster sugar

Juice and finely grated zest of 3 lemons

2 eggs

1 egg yolk

In a saucepan over a very low heat, melt the butter with the sugar, lemon zest and juice. Place the eggs and egg yolk in a bowl and beat together well, then pour into the pan.

Stir carefully over a low heat until the mixture has thickened enough to coat the back of a spoon. Take care not to let the mixture get too hot, or the eggs may scramble.

Remove from the heat and pour into a bowl or a sterilised jar (tip). The lemon curd will thicken further as it cools. Stored in the fridge, it will keep for a couple of weeks.

Orange curd

Make in the same way, substituting the lemons with two oranges and reducing the amount of caster sugar to 125g (4½oz).

Tip To sterilise jars for jams and preserves, wash them in hot soapy water, then rinse and dry. Place the jars upturned on a baking tray in the oven (preheated to at least 130°C/250°F/Gas mark ½) for approximately 15 minutes or until completely dry. Leave them upturned on a clean tea towel until ready to use. Alternatively, you can put them through a hot cycle in the dishwasher.