Curd

Made this two weeks ago. Very easy. I like it as a topping for toast or Madeira Cake but Wayne likes a blob of curd mixed into his yoghurt (plain) in the morning. I once drizzled it over slices of chocolate cake and served it with fresh strawberries (sounds odd but it tasted so good!) and also excellent with vanilla ice cream as a simple dessert. I usually double-up the recipe.

90g butter
1/2 cup of lemon juice, freshly squeezed and strained
1 cup caster sugar
2 eggs

Place all ingredients in a ovenproof bowl over a pot of simmering water. Stir or whisk gently until mixture thickens. Do not leave or stop stirring. Takes about 6-10 minutes. Remove and cool in bowl and then pour into sterilised jars topped with wax paper and lids. Store in refrigerator.