And now for something completely different: a favourite recipe for the weekend.
Our daughter Bree – a wonderful and creative cook – has kindly shared her secret for making delicious lemon butter – or lemon curd as it is often called.
Four eggs; three-quarters of a cup of white sugar; half a cup of fresh lemon juice (squeezed and seeded); two tablespoons of lemon zest; 125 Gm of unsalted butter, chopped.
- Place eggs and sugar in a heatproof bowl
- Place bowl over a saucepan of simmering water and whisk until sugar dissolves
- Add lemon juice, lemon zest and butter. Whisk for 20 minutes until smooth and thickened enough to coat a spoon. Don’t allow mixture to boil.
- Pour mixture into hot, sterilised jars and seal immediately.
Spread lemon butter on toast, crumpets, muffins, scones and cakes.