its sunday morning and the air is sweet with baking,
I woke up and thought I'd give the lovely Hannah of Sugar & Spoon's scone recipe a try - the addition of lemon zest is so good.
I also made some fresh lemon curd to go with them,
here's the recipe:
~no-sieve necessary lemon curd~
3/4 cup caster sugar
2 whole eggs + 2 egg yolks
zest and juice of two lemons
80 g butter
With a hand (or electric) beater cream eggs and sugar. add lemon and butter and beat. pour mixture into a small saucepan and stir on a low gentle heat until the mixture darkens and thickens. my mixture came out smooth so I poured it directly into jars - it should should keep well for up to two weeks in the fridge - it can be frozen too.
happy sunday dear hearts ♥