If I am really honest with you, I find that neat lemon curd can be a love or hate situation; by itself, I lean to hate. But when it's found in a sweet freshly baked pastry, I can be found solidly in the 'love' category.
To me lemons evoke spring. They're bright, fresh and sharp. Perfect for this time of year.
With the world coming back to life after winter, for me this recipe just tastes of spring.
Early 19th century curd has some serious zing to it and it can only be best served in a sweet pastry tart with lashings of cream. So I am in love.
Early 19th century curd has some serious zing to it and it can only be best served in a sweet pastry tart with lashings of cream. So I am in love.
The recipe saw me take a couple of attempts. The cookbooks can be a bit of a devil to interpret. It’s almost a case
of trying to climb into someone's head and understand what their personal notes mean.
It’s a kind of getting to know you thing.
I mean they are listed down as Lemon cheesecakes.
So, point in hand, Lemon cheesecakes are written down as follows:
"Put the strained juice and grated rind of one large fresh lemon into the saucepan with the yolks of an egg, two table-spoonful of sugar and a slice of butter the size of an egg. Stir the mixture without ceasing till the ingredients are thoroughly blended and it begins to thicken. Fill the patty cases with this mixture and bake"
