Fresh Lemon Curd
This will keep in the fridge for 1 week and can be used for sponge cakes, sandwiches and believe it or not, 1 tbsp added to chicken stir fry at the end of cooking is delicious.
Grated rind and juice of 1 large lemon
75g caster sugar
2 large eggs
50g unsalted butter
Place the grated rind and sugar in a bowl. In another bowl whisk the lemon juice with the eggs, then pour this mixture over the sugar. Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes. Then cool the curd and use it to sandwich together a lemon sponge cake