DIY preserve

Easy lemon curd.

YOU WILL NEED • 4 lemons • 200g caster sugar • 100g unsalted butter • 4 eggs • Sterilised jars

YOU WILL NEED THE LEMON JUICE AND ZEST. Put it all in a bowl, together with the sugar and butter, over a pan of simmering water. Stir steadily until the butter has melted.

Slowly stir in the beaten egg. Keep gently whisking the mixture over the heat for another 10 minutes or so, until it thickens to a custard consistency.

Remove the zest (sieve if necessary). Pour into sterilised jars. You can keep the curd in the fridge for up to 2 weeks.