Put butter, sugar, lemon juice, grated lemon zest and eggs into a pan and gently heat. Hey presto.......lemon curd. The wonderful alchemy of cooking. Enjoy on toast, in cakes, mix with meringue and cream or creme fraiche for a 'Lemony Mess'. Or as C and H had this morning at 88 lemon curd on toasted brioche.....posh we are.
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| Bottled sunshine |
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