Lemon curd

• 8 oz (225 g) castor sugar
• finely grated rind and juice of 3

Put the sugar and finely grated lemon rind into a mixing bowl and, using a wooden spoon, crush together so that sugar takes on the flavouring oils from the lemon. Add the butter and lemon juice. Set over a saucepan one quarter filled with simmering water until the butter has melted and the sugar has dissolved.

Break up the eggs with a fork and strain into the bowl. Cook gently, stirring