Recipe: Orange and Lemon Curd

Good to use on scones with cream, or mixed with yogurt for a quick, and refreshing pudding.

1 lemon and 1 orange

2oz (50g) butter

3 eggs

4oz (100g) caster sugar

4oz (100g) sugar cubes.

Wash and dry the lemon and orange, and rub the sugar cubes over the rind to extract the flavour. Squeeze the juice from the orange and lemon. Put the sugar, butter, fruit juice into a basin and add the beaten eggs poured through a strainer. Place the basin over a saucepan of gently boiling water and stir until the sugar has dissolved and the mixture has thickened. Pour into an airtight storage jar. Once opened store in the fridge - if it lasts that long!

Paul Cleave