Belinda Jeffery

This is the lemon curd recipe I use. It’s ever so easy to make, and very tangy, so add a little more sugar if you like. The only caveat is not to let it boil or the mixture will curdle and become a rather strange, sweet version of scrambled eggs!

Makes 4 medium-size jars

Put the eggs and caster sugar into a medium-size, heavy-based saucepan, and whisk them together with a balloon whisk until they’re thoroughly combined but not too frothy. Whisking gently, mix in the lemon juice and the melted butter.

Sit the pan over medium-low heat. Cook the mixture, stirring constantly with a flat-based wooden spoon or sauce whisk, until it thickens to a lovely custard-like consistency. As you stir, try to use a figure-8 motion to cover the entire base of the pan so the curd doesn’t catch and burn. The most important thing of all is not to let it boil, otherwise it may curdle. As soon as it’s ready, remove the curd from the heat and strain it through a fine sieve into a heat-proof jug. Stir in the lemon zest, then scrape it into warm, clean jars. Once cool, seal the jars and pop them into the fridge. It’s best used within 10 days. It also freezes well for at least 6 months, so I tend to leave one jar in the fridge and freeze the rest.