LEMON CURD (LEMON BUTTER)

Makes approximately 2 cups

         2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

         finely grated rind and juice of 2 lemons

         2 eggs, lightly whisked

         ¾ cup sugar

         125g butter, diced

Mix the cornflour paste with the rest of the ingredients in a small saucepan. Stir with a whisk over low heat until the mixture thickens. Strain through a sieve.

Pour into sterilised jars and seal. Keep in the fridge and use within 2 weeks.