Lemon Curd

Makes 2 small jars. Begin by heating your oven to 120°C, 250°F or gas mark 1/2. Wash your jam jars thoroughly, dry and place on a baking sheet and put them in the oven.

Cut your butter into cubes, place in a heat proof baking bowl with the lemon juice and zest and the sugar. Place your bowl over a pan of simmering water and whisk occasionally with a hand whisk until the butter is melted. Don't let the simmering water touch the bottom of your bowl.

Mix the eggs and egg yolk with a fork, then stir into the lemon mixture. Let the curd cook, stirring continuously, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Take your curd off the pan and set aside to cool for 10 minutes, stirring occasionally. Take your jam jars out the oven and let these cool down too. After 10 minutes pour the curd into you jars and seal. Your lemon curd will keep for 2 weeks in the fridge.