This is one fruit I can’t cook without. So many recipes need the juice, zest, fresh or preserved of lemons. Drinks, salads, dark green vegies, stir fries, marinades, cakes, biscuits and sweets … almost everything is better with lemon!

My Mum is once again ahead of the trends in healthy foods, and every morning has the juice of 1/2 a lemon is warm water half an hour before breakfast every day. This is now often advised as promoting gut health.

Tangy lemon curd in little tarts are a favourite treat. Many recipes have more eggs, sugar and butter and less lemon. As someone who is often cooking for large family events or fundraisers I like a much more cost effective, less rich and zingier product which packs a punch in a small bite-size serve.

Lemon Curd

Ingredients

Juice of 2 lemons

Very finely grated zest of 1 ½ lemons

2 eggs, whisked lightly

¾ cup of sugar

125 g butter, cubed

1 tsp cornflour

Method

Make a slurry with the cornflour and lemon juice.

Over a low heat combine, eggs, sugar, butter and lemon zest in a small saucepan until butter is melted. Add lemon juice slurry and whisk until the mixture thickens.

Pour into sterilised jars, seal and keep in the fridge. Use within a fortnight.

Makes about 2 cups.

The lemon zest is optional, but I love the extra tang it gives. If you need a super smooth curd, pass the thickened mixture through a fine sieve prior to pouring it into jars.

Friends also shared a lovely recipe for Lemon Butter Cookies found on the delish.com site Try it! It will quickly become a family favourite.