Lemon Curd

Our lemon tree laden with its first crop:

Today was Father's Day and I spent most of it in the kitchen! It was wonderful to have all the family home and I had done plenty of preparation. The home-made rich shortcrust pastry and lemon curd for the lemon meringue pie were in the fridge, the potatoes were peeled and the pork was in the oven with the timer set when we went to church.

We had roast pork with cooked apple and onion slices (I fry them up together with some butter and olive oil), roast potatoes, fennel and sweet potato, cauliflower cheese and peas, carrots and corn, followed by lemon meringue pie. Fussy Rebecca had none of this. She had pizza!!


Lemon Curd

• 4 lemons juiced
• 4 eggs
• 100g unsalted butter
• 2 cups caster sugar

In a large Pyrex dish, whisk the eggs with the lemon juice and then stir in the sugar. Now add the butter, chopped into cubes.
Next microwave on high for 1 minute at a time, stirring in between until the mixture thickens. After 2-3 minutes cut down to 30 second sessions.
Once thickened, cool and store in the fridge. It will keep a week or two, longer if poured into sterile jars.

The leftovers!