Here is a (rather old and a bit sad looking) daffadil that the wee madam R gave me a few days ago. I think there is actually another little yellow pansy floating in the glass too, also given by R! And some homemade lemon curd I made with our free-range chookie eggs.... the colour of my egg yolks are a beautiful darge orange that's why the lemon curd is so buttery yellow!! Yum... as you can see it's nearly gone. Here is the recipe below ...
Lemon Curd
Ingredients
3 Large eggs
1/3 cup fresh lemon juice
1 Tbspn finely shredded lemon zest
3/4 cup granulated white sugar
4 Tbspns (55 gm) unsalted butter at room temp.
Method
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly until mixture becomes thick (like sourcream) approx 10 min.
Remove from heat and immediately pour through a fine strainer to remove lumps. Cut butter into small pieces and whisk into the mixture until the butter has melted. Add lemon zest and let cool. The lemon curd will continue to thicken as it cools.
Cover immediately (so a skin doesn't form) and refridgerate for up to a week.
Makes 1 1/2 cups.
Make lots of pikelets straight away and get into it!!
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