Holy spread

The hand of God seemed to be touching my lemon curd…


Blessed butter


Lemon curd (from Reader’s Digest The Cooks Scrapbook)

Zest and juice of 4 lemons

6oz of butter

16oz(!) caster sugar

6 eggs

Cook gently for 20-25 minutes until it thickens enough to coat the back of a spoon. Pot into hot sterilised jars and lick up all the bits you spill. Give to people as Christmas presents and bask in appreciation.

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