Lemon curd

Makes 600g
zest and juice of 6 unwaxed lemons
400g caster sugar
4 eggs, plus 1 egg yolk
200g butter

Place the zest and lemon juice into a saucepan, then whisk in the sugar and eggs. Place on a medium heat and continue to whisk for 5 mins. Turn up the heat to high and whisk for 3-5 mins, until thick and glossy. Stir in the butter and allow to cool.

Transfer to sterilised jars and seal with wax discs, before covering with sterilised lids. Store in a dark, cool place for up to three months. Once opened, keep in the fridge and eat within a week.

Other lemon recipes in our Jan/Feb 2017 issue: