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.

Leave a Reply

Your email address will not be published. Required fields are marked *