|Homemade lemon curd|
4oz unsalted butter
Zest & juice 4 unwaxed lemons
6 well-beaten eggs
Melt butter then add zest and lemon juice.
Gradually stir in sugar until dissolved.
Very slowly add the eggs stirring continuously over a low heat for 10 minutes.
Sieve if you prefer then pour into sterilised jars.
Cool then store in refrigerator. Will keep for about 3 weeks.
I need some of the lemon curd to finish off my baked lemon cheesecake I have in the freezer for my party. So that's another job I can tick off my party preparation list.
We decided to have the BBQ today instead of tomorrow. I made myself some spicy tofu kebabs, veggie sausages and I made a load of vegetable kebabs. Hubby and daughter had homemade burgers a chicken drummer and some sausages. We had this with homemade coleslaw and bread all washed down with a cold can of cider, lovely.