Lemon curd using wrinkly old lemons

Never throw out those wrinkly, squeezed, dried up lemons or limes or clementines or oranges or any citrus fruit ever again.

Instead, plonk them in a saucepan, cover in cold water, bring to a boil and simmer for an hour or so. Then drain and blitz the fruit before pressing through a sieve. You now have lemon (or citrus) pulp that you can use in cakes, smoothies, ice creams, puddings, marinades - anything you can imagine - but be warned, at this point the pulp is very tart. This pulp can be frozen and thawed before use.

To make curd, take 100g of the curd with 100g of sugar and 50g butter or vegan spread and 2 eggs and a tiny pinch of salt. Mix them together in a bowl suspended over a pan of simmering water (a bain-marie) until thick enough to coat the back of a spoon. Transfer to a sterilised jar. Will keep for 2-3 weeks in the fridge or indefinately in a freezer.

Note that if the curd is too soft or liquid once cooled, simply plonk into a saucepan with a slack of cornflour (a tablespoon of cornflour mixd with a little cold water) - add a little at a time as the curd boils - you don't want to go too thick.

Use the curd in pies, puddings, or just spread on toast.

See the video below (and look out for my cat's tail - haha)