Lemon curd with its tart, vibrant flavour is one of the most delicious preparations around. It is the British we have to thank for this bright yellow curd as well as for the practice of spreading it on scones hot out of the oven!

Lemon curd is made by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until it thickens. Divine on buttered toast, lemon curd also makes an easy and delicious filling for tarts, cakes, and cookies. And it tastes wonderful with a piece of gingerbread, a slice of plain cake or even a piece of shortbread.

Tips for best results

• Always use a heavy, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Materials like plain aluminum or unlined copper, will react with the acid in the lemons, resulting in a discolored curd and giving it a metallic flavour

• Stirring the mixture keeps the protein molecules in the eggs from bonding too tightly, resulting in a creamy curd. Be sure to scrape the spoon along the seam ? an area prone to burning.

• Boiling can make the curd curdle. Take time and keep the heat moderate. This way, the curd will thicken to the proper consistency. For a double recipe, use a large saucepan and allow for more cooking time.

• Tightly covered, lemon curd can last a week in the refrigerator. It will last for months in the freezer.

Lemon curd

Ingredients: 6 tbs butter, softened at room temperature; 1 cup sugar;2 large eggs; 2 large egg yolks; 2/3 cups fresh lemon juice; 1 tsp grated lemon zest

Method: In a large bowl, beat the butter and sugar with an electric mixer. Add the eggs and yolks and beat for 1 min. Mix in the lemon juice. In a medium, heavy-based saucepan, cook the mixture over low heat until it?s smooth. The curdled appearance disappears as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly, for about 15 mins until the mixture thickens. It should leave a path on the back of a spoon. Don?t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken as it cools.

Variation: For lime curd, substitute fresh lime juice and zest for lemon.