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Gluten and dairy free lemon curd!
Squeeze the juice of three large lemons, of which you would have taken the zest. Add 150g sugar, and three large eggs. Put all the ingredients in a stainless steel bowl and whisk over a pan with simmering water till thick; add the zest and 1 tsp of sunflower oil. Bottle and keep in fridge for up to one week.
