A recycled glass jar, with a painted lid, filled with homemade lemon curd
makes a fresh and lovely ♥ gift ♥ .
I used this lemon curd recipe to fill my poppy seed muffins.
The muffins turned out terribly lovely darlings...
Lemon Curd Recipe
6 lemons zest & juice
7 oz caster sugar
3.5 oz butter cut into cubes/small chunks
4 eggs (I use free range eggs from happy chickens down the road)
Combine lemon zest (about 1 tbsp) and juice of six lemons in a saucepan with the sugar and butter chunks. Stir constantly, over medium high heat. Once melted, whisk the eggs and add them to the mixture. Stir continuously again, for 10-15 min until the mixture is thick and creamy.
Remove to glass container and cool in the fridge.
Use within 10 days.
Recipe adapted from BBC Food with HungryHippie altrerations of course. Delia has a lovely recipe as well.
Use lemon curd in muffins, cakes, breads, as a topping, or on fresh berries.
My mouth is watering, I must go now........
♥
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