lemon curd

3 lemons

8 oz sugar

3 oz butter, chopped into cubes

3 eggs, beaten well

Zest the lemons, then chop the zest very finely, then juice them, then discard the rest.. Put the juice and zest in a pan, with the rest of the ingredients and warm very slowly until the butter is melted. Continue to heat, stirring, until the mixture thickens. It should cover the back of your spoon, and when your run your finger over spoon, leaves a 'path'. Pour into a sterilised jar and allow to cool. Store in the fridge, will only be good for 2 weeks. But chances are it will have been devoured long before then!

©colour it green 2008