It was mandarins, now its lemons. They are everywhere, people are giving them away. That’s how we came to have a huge bag full. The lemons obviously like the rain..
I would usually make lemonade but it’s not really the weather for it. I’m sure it won’t be long before the sun comes out again but until then its going to be lemon curd. The mandarin jam is nearly finished so I need something else to spread on my morning panettone. The second panettone I made came out the same as the first (a bit like a giant teacake). It tastes great but the electric went off half way through cooking it again so it didn’t rise very much. I’m not making it anymore I’m obviously jinxed Panettone-wise. And anyway, as my friend Tara said “that’s why people buy them”! I wouldn’t usually agree but on this occasion I admit defeat. Luckily they are all reduced now in the sale after Christmas…
Lemon Curd Recipe
makes about 1 & 1/2 jars (double it to make 3 jars, obviously!) I only had 2 jars, vegetarian
- grated zest & juice of 3 small lemons
- 2 eggs
- 175 gr caster sugar
- 115 gr room temperature unsalted butter, chopped
- 1 tsp cornflour
Lightly whisk the eggs in a medium saucepan, add the rest of the ingredients and put on a medium high heat. Whisk continuously until thickened about 5 – 8 minutes. Lower the heat to minimum and simmer, whisking for another minute. Remove from the heat and pour into hot sterilized jars (just put them through the dishwasher or fill with boiling water from the kettle and tip out). Seal immediately, leave to cool then store in the fridge.