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Breakfast & Brunch: Lemon curd

Lemon curd

I don't know why more people don't make lemon curd. It's much easier than marmalade or jam and bears no discernible relation to the day-glo gooey bought stuff. Stir it into yoghurt or spread it on toast, waffles or whatever at breakfast, and use it in tarts with sweetened mascarpone or meringue on top and/or ground almonds underneath.

If you have a sweet tooth, you can use more sugar (add up to 50g). You can also make the taste richer and softer by adding an extra egg yolk, but I like it quite sharp – and I always have more than enough spare egg whites from making mayonnaise and ice cream. Lime curd is also delicious (see below)

Makes approx 550g (2 medium-small jam jars)

90 g unsalted butter, cut up 200 g caster or granulated sugar Zest and juice of 2 large unwaxed lemons (or 3 smaller) 3 large eggs, beaten

Put the butter, sugar, juice and zest in a heavy-based saucepan (if you only have very thin pans and this is a first attempt, you may want to make it in a basin over a pan of simmering water, but it’s a slower method).

Put the pan on a low heat, stirring occasionally, until the sugar is dissolved and the butter melted. Stirring, pour the beaten eggs into the pan and keep stirring until the mixture thickens. This will take five to 10 minutes depending how low you have the heat.

Once it’s thick, pour it into sterilised jars, seal and keep in the fridge.

Lime curd Ingredients and method as above, except replace the lemon with the zest and juice of 3 large limes, or up to 6 small ones – you're aiming for 175ml juice – and use 100g butter Instead of 90g)

Photograph by Joanna Simon

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