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There’s a cold going round our house and, given the high levels of vitamin C in lemons, I decided to do some home-cooking. A mean feat for someone as haphazard as myself. If I can do it (without much of the appropriate equipment), so can you.

Ingredients

4 medium lemons

100g Butter

350g granulated /caster sugar

4 eggs, lightly beaten

Cooking time: about 30 mins

Method

Jars: Wash thoroughly, rinse & drain, then stand on a baking shet in a cool oven (minimum heat -about 140C/275F/Mark1) whilst making the curd.

Curd: Finely grate lemon rind into a basin, then add squeezed juice.

Cut butter into pieces, add it with the sugar. Strain eggs into the basin (use a sieve -this is to eliminate lumpy bits of egg from the curd, which should be smooth).

Place basin over a pan of simmering water, then stir until the sugar has dissolved and the butter has melted.

Continue to cook, stirring constantly, until the curd thickens enough to coat the back of a spoon.

Do not overcook as the eggs may curdle. Pour into jars, and cover with a disc of greaseproof paper and clingfilm.

Keeps for 3 months refrigerated. Makes about 750g.

Comments

I didn’t realise that the mixture doesn’t have to be that thick at all before it’s ready -the curd instantly thickened as it cooled so don’t stir for an hour like I did!