Lemon Curd

After a disappointing vegetable curry, Nigella quickly made up for it, with a terrific recipe for lemon curd.

- Remove the zest from 4 unwaxed lemons, then squeeze the juice from them.

- Beat together 4 eggs, 4 egg yolks, and 300g castor sugar until the sugar dissolves.

- Add the lemon juice, zest and 200g unsalted butter.

- Stir on a low heat (use a heat diffuser if you have one) until the mixture thickens and looks like lemon curd.

- If it starts to curdle, immediately put in a bowl of cold water to reduce the temperature and get whisking.

The result is a lemon curd that is zingy and not too sweet. Something i will definitely make again. Watch this space for Pavlova for those eponymous left over egg whites.