Curd

I love real lemon curd. By this I mean home-made or those from the English Provender Company or Duchy Originals, not the radioactive yellow you may remember from your childhood. It doesn't keep well and needs to be stored in the fridge, but that's not a problem as once you discover how delicious it is stirred into Greek Yoghurt, dripped over vanilla ice-cream or used as the filling of a cake ( a plain Victoria sponge is turned into something sublime by the addition of some lemon curd) it won't last long anyway. It's also a wonderful gift with Christmas coming up.

75g unsalted butter
3 large free-range eggs
75g caster sugar
125ml lemon juice or lime juice (about 4 limes, 2-3 lemons)
zest 1 lemon or 1 lime

Melt the butter in a heavy saucepan then add all the other ingredients. Cook over a really gentle heat whisking until it is a custard-like consistency. Take your time as it will be inedible if you burn it. Be careful when tasting it as a burned mouth is unpleasant....
Allow to cool before using or putting in a sterilized jar*. Store in the fridge.

*This will help to keep it fresher, longer. Jars washed in a dishwasher are fine, otherwise I let mine wash under a running tap of extremely hot water and then dry in the oven (turned-off) after I've been using it. Don't go anywhere near them with a tea-towel.

I don't make this very often as I can't be trusted to stand over it with a spoon whilst it cooks. Making a Lemon Cake one Easter I had to do two batches of lemon curd as I ate the first one. It was lovely.