If life gives you lemons then you want to make this!
Lemon Curd......
Ingredients:
4 large lemons
1 lb (450 g) caster sugar
6 eggs
4 ozs (112 g) butter
Method:
Wash the lemons and remove very thin strips of rind from two of them.
Cut in half and squeeze out the juice, removing any pips.
Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
Continue cooking until the mixture thickens.
Remove the rind.
Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Lemon Curd.
But what I also Love to make with lemon's is this:
(Donal Skeehan's Lemon Drizzle Cake)
Makes approx 30 slices
Ingredients:
225g caster sugar,
250g self-raising flour,
1 tsp baking powder,
4 large free-range eggs
225g butter, at room temperature
3 tbsps milk
Zest of 3 lemons
For the lemon drizzle:
200g icing sugar,
Juice of 1 lemon,
Zest of 1 lemon
Method-
heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. *I use my food processor for this bit and I find it works fine.*
Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.
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