Once the mixture has thickened enough to coat the back of a wooden spoon, you’re ready to spoon the curd into a sterilised ...

Refrigerate until cold. Editor’s Tip: Press the storage wrap directly on the surface of the curd to prevent it from developing a skin. Preheat the oven to 350° and line three 9-inch round baking pans ...

It’s hard to go back to shop-bought curd after making your own ... Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.

While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing ...