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.


  1. Place eggs and sugar in a heatproof bowl
  2. Place bowl over a saucepan of simmering water and whisk until sugar dissolves
  3. 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.
  4. Pour mixture into hot, sterilised jars and seal immediately.

Spread lemon butter on toast, crumpets, muffins, scones and cakes.

yummmy ….!




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