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By Anna, 9 October, 2009 12:06 pm

Tangy, zesty, sweet, voluptuous lemon curd. Friend to families across the ages. Too poetic? Maybe, but it’s so easy to make and doesn’t so much knock the shop-bought stuff out of a cocked hat, so much as push it over and laugh at it. It stores for a good 3 weeks in the fridge, so it makes sense to make it. I bought really good shop stuff for my lemon and sultana buns, but one reminding taste of the home made stuff and I’m reassured that it is no substitute for the real thing. Spread on a slice of brioche, it is unbeatable.

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By Anna, 18 September, 2009 3:19 pm

Intensely lemony, satin creamy pots with sweet, buttery shortbread. This recipe, adapted from one of Nigella Lawson’s (How to Eat) is pure joy; rich enough to satisfy but with enough zing that you don’t feel overloaded.
Once you had made the mixture it needs to sit in the fridge to steep. 2 – 3 days is the recommendation and I would definitely concur.

Before we start, let me say that when we eat these, we like the lemons to punch you in the face and call you names; hence I have increased the recipe to 4 lemons from the original 3. It is an intense recipe there’s no doubt, but if you wish to be cautious, start with 3 lemons and once you’ve added the cream, taste the mix. If you can take some more lemon, go ahead and add the zest and juice of the 4th one. Are you man enough?
Here we go.
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