Approx 350g
Meg’s Lemon Curd
Customers at Roots this Spring have been enjoying some really excellent citrus from Sicily, the lemons have been particularly good. Unwaxed, many still attached to the leaves and twigs from the trees on which they grew, the perfume is heady.
Using our family recipe I love to make this for Easter. Made in a small batch, it will keep in the fridge for a couple of weeks. Tie a pretty label and an Easter ribbon around the jar to make a super little gift. It is delicious on hot buttered toast, spread in a vanilla sponge or rolled in a soft meringue.