Lemon curd

2 lemons 
225 caster sugar
3 eggs
60g butter

Wash the lemons and remove very thin strips of rind from one of them. Cut the lemons in half and squeeze out the juice, removing any pips. Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved. Continue cooking until the mixture thickens and coats the back of your wooden spoon. Remove the rind. Turn into hot clean jars and seal at once.

To make lemon curd icecream : just whisk the cold lemon curd into ½ pint of whipped cream with the juice and zest of half a lemon – and freeze for four hours..

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