A nice easy recipe for toast, cakes, scones or anything else you can think of. You can use clementines or oranges which are everywhere now. Be careful not to get any pith when you take off the zest and don't let it get too hot or you will have a bit of scrambled egg in with it :)
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
If you haven't tried making it have a go, it's so much nicer than shop bought, enjoy :)
This one of Nigel Slaters recipes I love his cooking.
Woke up this morning to thick frost, but the sun is shining and the birds are singing what more could you want ? well it is Saturday.
Have a good weekend everyone