Last night I decided to make macarons, pink ones with a lemon filling. Now the macarons were a bit of a disaster (more to come on that soon) but the lemon curd filling was a triumph and I am now having to stop myself from nipping to the fridge every couple of minutes for a teaspoon full.
Place juice, zest, sugar and butter in a bowl that just hovers over some simmering water. Don't let the water boil or touch the bottom of the bowl or it will go all funny. Basically it's the same method you would use to melt chocolate. Stir ocasionally until the butter melts.
I enjoyed mine on toast this morning and I imagine I will be all week. But that's just jar one, jar two is destined for bigger and better things - the filling for a rhubard cake, or used in a lemon meringue ice cream, or even, one day, as a filling for my macarons. Saying that though, it only lasts a few weeks in the fridge and I have a sneaky suspicion that it is going to take me longer than that to master the art of the French delicacy.