Lemon Curd

• 3 eggs
• 180 g (6¼ oz) caster (superfine) sugar

Whisk the eggs and sugar together in a medium bowl. Bring the butter and lemon juice to the boil, then, whisking constantly, pour the juice mixture onto the eggs and sugar. Constantly whisk over a double boiler until the mixture thickens. Cool over ice. Transfer to the refrigerator until required.