1. 1 egg
2. Juice of one lemon and rind of 2 lemons
3. 8oz castor sugar
4. 4oz butter

Method

• Put the butter, sugar, lemon juice and lemon rind in  a double saucepan or bain marie, melt slowly over gentle heat.

• Beat the egg well and stir into the mixture. Keep stirring until the mixture thickens. (ie nicely coats the back of the wooden spoon.)

• Place in a 1lb. jar and seal with cellophane and a jam jar lid.

• If butter is used this curd will keep for up to six months.