Lemon curd

There's something very nostalgic for me about lemon curd - a childhood memory of something I didn't particularly like as a child. Now it pleases me much more, and it's easier to make than I had thought.

juice of 2 lemons
zest of 1 lemon
2 eggs
170g caster sugar
110g unsalted butter
1 tsp cornflour

Break the eggs into the heaviest small saucepan you can find, and beat them lightly. Then add all the other ingredients and put on a medium heat, stirring the whole time. I was a bit timid as to how high I could put the heat - the idea of lemon scrambled eggs never being far from my mind. But the mixture proved robuster than I thought. After a good 7-8 minutes, the mixture will start to thicken, after which let it simmer very gently for a minute or so.

In the meantime, in a very low oven (about 120C) have a suitable jar (I have old-fashioned spring topped ones) sterilising for around 5 minutes. Then put the hot curd in the jar and seal immediately. Leave to cool, then store in the fridge.

Tasty, fresh and just great on toast. I tried the same recipe replacing limes for lemons. Somehow not quite as good. Lemons certainly have the edge.