The hand of God seemed to be touching my lemon curd…
Lemon curd (from Reader’s Digest The Cooks Scrapbook)
Zest and juice of 4 lemons
6oz of butter
16oz(!) caster sugar
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.