With just four ingredients and 5 minutes prep and 5 minutes cooking time there is no reason not to make some just for yourself!
I do get asked what do you eat lemon curd with? I just reply 'a teaspoon'.
Please bear in mind that the contents of the bowl in these photographs are for my batch for the shop which is five times the recipe - don't think you haven't got enough!
Cut up the butter into cubes and squeeze the lemons - this is my sooper dooper electric squeezer which is very efficient and saves me a lot of pain in my hands and arms when I have to squeeze a lot of fruit. I thought it was a trivial luxury but now regard it as must-have kit.
All of the butter cut up in small cubes which enables it to melt more evenly. Straining the egg and lemon juice through a sieve stops the thicker white of the egg going into the mix which would create white strands in the finished curd - don't force through with a spoon
What is left in the sieve - see TOP TIP above. The mix after 1 minute cooking
The mix is ready when it coats the back of your spoon. Jar while hot, seal immediately, cool and refrigerate
Try sandwiching a summer sponge cake together with lemon curd and/or whipped cream
Making 'Eton Mess' with meringue and banana or chopped peaches
Slightly soften some good quality vanilla ice cream, ripple through some lemon curd and pop back in the freezer to firm up.
It is of course, fantastic on scones, toast, or croissants
A pavlova with summer fruits and whipped cream
There are lots of other fruits to experiment with - lime is fantastic, apple curd, banoffee curd - banana - there are many delicious flavours to try.
When you have found your own favourite leave a comment below so we can all try it.
The lemon curd needs to be refrigerated at all times and will keep for up to six weeks