The easiest lemon curd I’ve ever made. Don’t buy anything from a shop unless it’s bright yellow naturally from the lemon and eggs, not a colouring!

I have dillydallied around with water baths and separating egg yolks out in an attempt to make the holy grail of lemon curd but honestly, this is so quick and easy and is as fabulous as anything I’ve ever had.

Amazing sandwiched between two layers of sponge, great in a little jam tart, or smeared on toast. Husband’s favourite thing to do is lather it all over crumpets straight out of the toaster.

Ingredients:

200g granulated sugar

2 large unwaxed lemons

60g butter

2 whole fresh free range eggs, beaten

Method:

Put the sugar, butter, juice of the lemons and finely grated zest into a heavy bottomed pan and stir continuously on a low to medium heat (I use a plastic whisk) until the sugar is dissolved and everything is just starting to bubble.

Add the whole beaten eggs and continue to whisk on a medium heat until thickened. This should take around one minute. Remove from heat and spoon immediately into warm sterilised jars and seal.

Allow to cool and then keep refrigerated. Once the jar is open, keep in the fridge and use within a couple of days.