On social media the "big chat" is where can I buy Seville oranges for my marmalade. I like to be different so yesterday with my Spanish lemons I made lemon curd.
I used as always my recipe book from the Yorkshire women's institute, given to me by my mother when I left home.
I use half the amounts given as lemon curd needs to be eaten fresh. Half the amount makes three medium size jars.
6oz of butter
4 eggs
4 lemons
1 and a half pounds of sugar
Put the butter, sugar and grated lemon rind and juice into a double pan over hot water and see that the sugar is well dissolved before adding the beaten eggs. Strain the mixture over the eggs and return to the pan to cook gently over the heat. When the mixture adheres to the back of the spoon it is ready for potting.
It always works and is delicious, never compromise with margarine, use best butter. We are now told butter is better for you than margarine!
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