3 oz. caster sugar (75 g)
1 lg. juicy lemon (grated rind and juice)
2 lg. eggs
2 oz. unsalted butter (50 g)

Place the grated lemon rind and sugar in a bowl. In another bowl, whisk the lemon juice together with the eggs, then pour this mixture over the sugar. Add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes. Then cool the curd and use it to sandwich the sponges together. Spread it thickly.

Compliments from Liz.