Lemon Curd

4 lemons zest & juice

5 egg yolks

½ kg sugar

125 g butter

Notes: Orange Curd is a delicious alternative – just replace oranges for the lemons and follow recipe as usual.

I know I've not yet been able to grow lemons on my smallholding but great way to use up surplus eggs. I particularly like it with duck rather than chicken eggs - but both work well.

Add all ingredients to bain marie (i.e. bowl over saucepan of boiling water). Stir together as butter melts and sugar dissolves. Continue to stir and slowly heat ingredients (do not be tempted to do this too fast as you risk danger of scrambling the eggs) until the sugar has fully dissolved. Be careful to ensure that all sugar crystals have dissolved otherwise mixture will be grainy.

Remove from heat and fill sterilised jars and add secure lids.

Lemon curd will keep unopened for six weeks. Once opened keep in fridge and use in 2-3 weeks