Lemon Curd

Ingredients

50g olive oil based spread
2 large free range eggs
zest & juice of 1 lemon
80g Sweet Freedom Original

Instructions

• Melt the olive oil based spread in a bowl over a pan of gently boiling water. 
• Whisk in the eggs, lemon juice and zest and the Sweet Freedom – it is quite likely to separate slightly initially but don’t panic, just take it off the heat and whisk until it comes back together, then put back on the heat.
• Whisk in bain marie for 12-15 mins until thickening. Once thickened (like partially whipped cream), put into a sterilised jar and allow to cool. 
• This will keep in the fridge for about a week (probably longer but it never lasts long enough to test for longer!)
  

Use it when still warm (or warm it up in a small pan or in a suitable container in the microwave) as a topping for the Lemony Sponge recipe if you are making it as a pudding.  Alternatively cut the sponge cake in half horizontally and spread with lemon curd as a filling.