Lemon curd

Fait pour le thé avec mes amies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine the cornflour and caster sugar.

Step 2

Measure out 275ml of cold water and add just enough to the bowl to make a paste.

Step 3

Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith.

Step 4

Add the rest of the water to the pan and gently warm up over a low heat.

Step 5

Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together.

Step 6

Cook until thickened, whisking all the time to prevent lumps.

Step 7

Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for just 1 more minute, then remove from the heat.

Step 8

Leave to cool, then divide between sterilised jars.