Lemon curd is my favourite for breakfast toast or snacking on bread or rolls throughout the day.

A lot of lovely recipes call for lemon curd and it’s something that is "always best when home-made".

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients:

Grated zest and juice of 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon corn flour

You will also need three 1 lb (350 ml capacity) jars, sterilised.

Method:

Begin by lightly whisking the eggs in a medium-sized bowl
Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and curd coats the back of the spoon, about 7-8 minutes
Lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to stir.
After that, remove it from the heat.
Remove the rind.
Pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs
Seal while it is still hot and label when it is cold. (see: Potting & Setting Preserves)

It will keep for several weeks, but it must be stored in a cool place.

Makes about 3 lbs (1350 g) of Lemon Curd.