Lemon Curd is known in Germany only by anglophil people. I discovered it during my 12 week certificate course at Ballymaloe Cookery School in Ireland.

This tangy and deliscious lemon spread doesn't take much time to make. It's very versatile, too: You can make it a filling for sponges, cupcakes or spread it onto meringues - or simply fresh bread.

Here's the recipe. It differs from the recipe in New Larousse Gastronomique: it has more egg and more lemon - I think that's why it has such a beautiful colour and a very lemony taste as well.

Makes 2 x 200ml (7fl oz) jars

2 ozs (50g) butter
4 ozs (110g) caster sugar
grated zest and juice of 2 lemons
2 eggs and 1 egg yolk whisked (preferably organic eggs!)

Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then
add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden
spatula until the mixture coats the back it. Remove from the heat and pour into a bowl
or sterilized jar (it'll thicken as it cools.)
Cover when cold and keep in the fridge.

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