k Ibiza Lemon Curd k
(Makes 1 large jar. Shelf life 10 days)
4 lemons zest and juice
200g caster sugar
4 free range eggs
Put the lemon and grapefruit zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water.
Stir occasionally until the butter has melted.
Then using a whisk, stir in the beaten egg.
Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
Pour into sterilised jars – it keeps in the fridge for up to 2 weeks.