Lemon Glut

Photo © Anne-Marie Minhall

There's something very pleasing about seeing a bowl on the table which is full of fresh lemons. 

Like oranges in your Christmas stocking.

I had done an over-shop on the citrus front & started to look at what could be made from lemons that wouldn't be a cake.

Curd.

That'll be time consuming & complicated I thought. Turns out, it doesn't have to be.

2/3 unwaxed lemons zested and juiced

100g caster sugar (I used light brown as it was all I had in)

50g butter

2 eggs beaten

Heat a pan of water to simmer point and then, in a bowl that can stand the heat, put everything bar the eggs into it

Stir occasionally until all is melted.

Carefully & gently whisk in the beaten eggs, this bit will need your attention for around ten minutes (put the radio on)

A funnel will be required to pour the sharp, yet sweet, curd into a couple of 100g sterilised jars with lids

You can sieve to get rid of the zest but it's actually satisfying to come across those little citron bites on a slice of bread & butter

Once your jars of joy are cool, you could pop a slice of lemon on the top of them, seal and into the fridge they go.

They'll last a fortnight.

If you can.