Instructions: Place lemon curd grated lemon rinds 4 tbsp of the lemon juice and 4 tbsp of water in a small saucepan.

Dissolve over gentle heat.

Stir in the cream bring to the boil and bubble for 2 to 3 minutes stirring.

Blend cornflour with 2 tsps of cold water whisk into the sauce and simmer for 2 to 3 minutes until slightly thickened.

Stir in icing sugar to taste.

This is a tangy lemon sauce ideal for serving with a rich pudding such as lemon and walnut tart or a steamed sponge pudding.

Serves 6

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