|Lemon curd, is called Lemon Spread or Lemon Butter in Australia|
|A real Aussie variant is Passionfruit Butter with, you've guessed it Passionfruits!|
However we are not that in love with Passionfruits
so we stick to our British family recipe handed down by my Mum...delicious on crumpets.
|Fresh lemons from the garden|
We're not that much into cooking in our house. Eating yes, that's a completely different thing.
We don't have an allotment or a veggie patch in the garden, but we can boast of an abundance of lemons!
My neighbour told me we have the street's gin and tonic (lemon) trees, the previous owners were always very hospitable and generous handing out lemons to the whole street.
Gin and tonic is not so much in vogue now and with our ever increasing bounty, Lemon Curd production is in full swing...
|Gently melt the sugar, butter & lemons|
Grannie's Lemon Curd
170 gms (1 cup) sugar
2 large lemons
110gms (1/2 cup) butter or luxury margarine
Grate the rind carefully, removing just the yellow area
Squeeze juice from the fruit
Put all ingredients, except eggs into double saucepan, or basin of hot water and cook
Stirring from time to time until butter and sugar have melted.
Add the well beaten eggs and continue cooking until the mixture coats the back of a wooden spoon
|Warm jars in the oven|
Pour into hot jars and seal.
|Choose your prettiest Jam Jars|
Rustic no bake Lemon Pie
225g (3 cups) crushed Digestive biscuits
150g (2/3 cup) melted butter
Pinch of cinnamon and nutmeg to taste
Jar of lemon curd
Melt butter into crushed digestive biscuits, cinnamon and nutmeg
Press firmly into the base of a pie dish and refrigerate for one hour
Add lemon curd and refrigerate overnight
Dust with icing sugar and serve!
|Emlin's Lemon Tart|
Perfect with Australian Afternoon Tea and Scones!
Apparently it will last up to two weeks in the fridge (if you are lucky)
And the best bit of all about the Lemon Curd and the Lemon Tart is that it's not me that makes it!