I'm English, have lived here for 30 years and always make my own lemon curd since it's nicer and so much cheaper than the imported version (sorry Your Majesty!) I did try canning it once, but it separated. I still used it, just gave it a good stir, but it was extremely runny - more like a sauce. There's nothing quite a like a traditional English Victoria Sponge cake, sandwiched with lemon buttercream and fresh lemon curd. Oooo - I'm off to round up the ingredients!!!

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