MEYER LEMON CURD:

2 large eggs, plus 2 large egg yolks

½ cup sugar

1½ tsp finely grated zest

1/3 cup juice from 2 Meyer lemons small pinch kosher salt

2 tbs unsalted butter

Fill a medium saucepan with 5.8cm water and heat over medium heat until barely bubbling.

Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below.

Place over the pot and whisk constantly so the mixture thickens, becomes pale and forms a ribbon when a whisk is pulled out of it. Remove the bowl from the heat.

Stir in the zest, juice and salt. The custard will be thin, so return the bowl to its berth over the water in the pot (on medium heat) and continue to stir as the mixture thickens. The custard should be as thick as chocolate sauce.

For a velvety texture, press the custard through a fine-mesh strainer to remove any flecks of zest or egg. Whisk in the butter one small cube at a time for a smooth and glossy curd.

Cool, cover and refrigerate for at least 8 hours, during which time it will thicken and its lemony flavour will develop.

◆ Spoon the filling over ice cream or yoghurt or a pavlova, or spread it between cake layers.

◆ The curd can be refrigerated up to 2 weeks. It can be frozen for up to 6 months.

◆ 12 servings (makes 1½ cups)