Lemon curd takes a little effort to prepare – it’s a good work-out – but it’s most definitely worth it. Lemon curd is a glorious, rich spread that can be enjoyed with scones, as a tart filling or on cupcakes.
Beat 4 egg yolks with 250 ml castor sugar in a large heatproof bowl. Add 200 g soft butter, finely grated zest of 2 lemons and 80 ml freshly squeezed lemon juice. Place the bowl over a saucepan of simmering water and whisk continuously for about 20 minutes until the curd is thick and glossy. Store the lemon curd in sterilised jars in the fridge for up to 3 weeks.
This makes about 500 ml of lemon curd.