As a child I used to love this recipe spread on digestive biscuits as a desert – clearly I was easy to please!  It’s so straightforward to make and has a real zing to it – so much better than bought spreads which can be full of preservatives. Another thing lemon curd is amazing with is treacle scones which I will share with you in a few weeks.

Ingredients

2 lemons, zest and juice

100g Caster sugar

50g butter

2 eggs, beaten

Method

1. Sterilize the jars you have chosen to use
2. Put the lemon zest, juice, sugar and butter in a heat proof bowl over a pan of simmering water
3. Stir occasionally until the butter has melted
4. Then using a whisk, stir in the beaten eggs
5. Keep whisking the mixture for around 10 minutes until you have a consistency like custard
6. Pour the cooked lemon mixture through a sieve into a pouring jug
7. Then pour into sterilised jars
8. Put in the fridge where it can be kept for 2 weeks