Place butter, sugar and lemon juice in a saucepan and heat gently over medium-low heat, until the butter is melted and sugar is dissolved.

Remove from heat and stir in the egg yolks, whisking thoroughly.

Place the saucepan back over low heat and stir slowly but continuously (preferably using a whisk) for 10-15 minutes until the curd has thickened. It should be able to coat the back of a wooden spoon well when it’s ready.

Remove the curd from the heat, pour into a bowl and cover with cling-film to prevent a skin from forming on the surface. Either use immediately or, once cooled, decant the curd into sterilised glass jars to keep for up to 2 weeks in the refrigerator.

Tips: Use this curd as a filling between layers of vanilla sponge cake, or serve with scones, pancakes or waffles. You can also fill blind-baked pastry tart shells with lemon curd and bake in the oven for 10 minutes.

This recipe can be used for other kinds of citrus (like grapefruit, orange and lime) and even fresh passionfruit.