Lemon curd

Beat the butter and sugar together until they’re light and fluffy, then beat in the lemon zest followed by the eggs and then finally the lemon juice. You’ll now have what looks like a curdled mess but don’t worry.

Tip everything into a pan, put it on a very low heat, and stir until the mixture thickens. You’ll need to keep stirring and may want to adjust the heat to keep it low, this is like making custard – you don’t want the eggs to scramble. Cool completely. If you think some of the egg has overcooked then push the curd through a sieve while it’s still hot. Spoon into a clean jar and keep in the fridge. Use within 2 weeks.