Lemon curd is just SO yummy – sweet, citrusy, and super fresh! It's a true British classic, and goes great with scones, granola, rye toast, and a whole host of desserts. Enjoy!

Directions

1. Zest one rinsed lemon on the fine side of a grater (or with a dedicated zester). Then press all of the juice from the two lemons into a small pot, and add the zest.

2. Mix with sugar and egg, and warm up over medium heat while stirring. It's crucial to keep it from boiling, as this will cause it to split. We just want it to heat up enough to thicken.

3. Once the consistency is like thickened gravy, add butter. Stir well until the butter has melted. Once it's thickened yet a bit more, remove the pot from the hob.

4. Sift the lemon curd through a sieve to remove the zest. Pour into a jar with a lid (that's been scalded with boiling water), and store in the fridge. It keeps for about a week.

5. Serve with scones, granola, rye toast, or a whole host of desserts. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help juice the lemons. They can also help sift the curd at the end – just be very careful they don't burn themselves.