Lemon curd

Put the lemon zest and juice in a heatproof glass or metal bowl over a medium pan of simmering water (don’t let the water touch the bowl) and warm for 3-4 minutes. Add the sugar and gently stir until dissolved. Strain into a heatproof jug.

Whisk the eggs into the juice until just combined, then pour the mixture back into the bowl set over gently simmering water. Stir the mixture for 10-12 minutes in a figure-of-eight motion, scraping the bottom of the bowl so it doesn’t stick and curdle. Once it starts to thicken, turn the heat down slightly. It’s ready when the curd drops off the spoon leaving a little peak on the spoon and a trail in the bowl.

Remove the bowl from the heat and let the curd cool for 1-2 minutes before stirring in the butter.

Put cling film on the surface of the curd so it doesn’t form a skin, then leave to cool to room temperature. Decant into sterilised jars (see video below) and store in the fridge. For the lime curd: Make the lime curd using the same method as the lemon curd, combining the lemon juice and lime zest and juice as in step 1, but don’t strain out the zest as it gives it an extra kick. Stir the rum into it once cooled, if you like. 53kcals, 1.7g fat (0.8g saturated), 1.1g protein, 8.1g carbs (8.1g sugars), no salt, no fibre For the ginger curd: The ginger curd also uses the same method as the lemon curd. Add the grated ginger to the warming lemon juice (step 1), then strain it out at the very end to prevent the curd being too fiery. 49kcals, 1.9g fat (0.9g saturated), 1.1g protein, 6.7g carbs (6.5g sugars), no salt, no fibre