Jane Morris was the wife of William Morris (the Victorian version of a 'Renaissance Man') and she really did look like that. I was particularly envious of her beautiful curls as my hair was (and still is) fine and straight as a poker.
I have also managed to include cake this Friday, which is homemade lemon curd and buttercream sponge. The lemon curd came about as I had been seeing it on various blogs which I follow and decided I needed to make some. Having bought lemons, I set to, following Nigel Slater's recipe ( link here):
Nigel Slater's LEMON
CURD
Most lemon curd recipes
instruct you to stir the mixture with a wooden spoon. I find that stirring
lightly with a whisk introduces just a little more lightness into the curd,
making it slightly less solid and more wobbly.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk
Put the lemon zest and juice,
the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan
of simmering water, making sure that the bottom of the basin doesn't touch the
water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk
lightly with a fork, then stir into the lemon mixture. Let the curd cook,
stirring regularly, for about 10 minutes, until it is thick and custard-like.
It should feel heavy on the whisk.
Remove from the heat and stir
occasionally as it cools. Pour into spotlessly clean jars and seal. It will
keep for a couple of weeks in the refrigerator.
It made two and a half small jars of the most delicious, mouth watering lemon curd. I didn't have unwaxed lemons, so just omitted the zest (I don't really like 'bits' in the lemon curd anyway). I am going to make some sponge buns with lemon curd in their middle as I think that would be gorgeous too. With the weather the way it is at the moment, and winter still very much in charge, we all need some sunshine, whether in the floral form of daffodils, or the edible form of lemon curd.


