Lemon Curd: Place 3 eggs and ¾ cup caster sugar in a bowl and beat gently. Chop 150g butter into small cubes and add to the mixture, along with the juice and grated rind of 2 lemons. Place over a saucepan of boiling water and stir continuously until the butter melts and the curd coats the back of the spoon. Makes 2 cups; store in the fridge.
