Lemon Curd

I must admit that I don’t use a double-boiler, as commonly instructed, to make lemon curd. It isn’t because I’m brilliant and know how to stop it from curdling, or because I like living dangerously, but just because I’m impatient.

Fill up the sink with cold water before you start – so you can plunge the pan in it if the mixture looks like curdling – and just use a thick-bottomed saucepan (with a heat-diffuser beneath it as another safety measure if you like) and keep stirring at all