Lemon curd

Serves 4

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 There is something reassuringly traditional about lemon curd, which was a popular alternative to jam at tea time in the 19th century. While its main use is as a spread on scones or toast, you can also use it to fill tarts and pies or as part of a trifle. Home-made lemon curd is completely different to the retail versions: it is thick, soft and creamy, and has a wonderful tart yet sweet flavour.

 

Ingredients

4 lemons, rind and juice
4 eggs
110g butter
450g sugar

 

Method

Grate the rind of the lemons and squeeze out juice.

Put the sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.

Stir with a wooden spoon until thick and the curd coats the back of the spoon.

Pour into warm, sterile jars, cover, seal and refrigerate.

Add your own pretty Christmas labels.