Lemon curd

Miriam's tips for the perfect lemon curd:

• You need to cook the lemon curd gently, stirring constantly. It takes a little patience, but it helps prevent the eggs from scrambling and gives the curd a smooth, silky texture.
• For something a little different, try stirring in a little orange or lime zest alongside the lemon for a citrusy twist.
• For the brightest flavour, I like to use unwaxed lemons and finely grate only the yellow zest. Avoiding the white pith keeps the curd fresh, vibrant, and free from bitterness.
• Lemon curd keeps well in the fridge for up to two weeks, so I often make a double batch and store it in sterilised jars. It’s delicious spread on toast, dolloped onto scones, swirled through yoghurt, or used as a filling for cakes, tarts and pastries.