Lemon curd

Lightly beat the eggs and strain through a sieve.

Combine the lemon zest and juice, butter and sugar in a small heavy-based saucepan. Heat gently and stir until the sugar has dissolved. Do not allow the mixture to get too hot.

Remove from the heat and whisk in the eggs. Place back over a low heat, and stirring constantly, cook until the curd thickens. Do not allow it to boil or it will curdle.

Pour into a hot sterilised jar and seal tightly if the curd is not being used within a couple of days, otherwise pour into a bowl.

Press a piece of plastic wrap onto the surface of the curd to prevent a skin from forming as it cools. Refrigerate when cool for up to two weeks. Makes approximately 2 cups