Lemon Bars! I now have five jars of lemon curd squirreled away in the fridge. Their lids popped, which I take to mean they are sealed and will last at least two months. I am looking forward to eating them at Christmas time with pavlova and passionfruit pulp. Oh hang on, passionfruit isn’t in season at Christmas. OK, with pavlova and raspberries. Hmmm. Again I was surprised by how easy lemon curd is to make – no straining, no testing for the ‘set’, just a bit of whisky-whisky and you’re done. This time I managed to make lemon curd while engaged in silly conversational catch-ups with my old flatmate Julie who was staying for the weekend. She had hardly noticed I’d started before I was handing her a rubber scraper and saucepan to lick clean.
Julie also liked the lemon bars. Aside from the time consuming business of ‘chill, bake, cool, bake, cool, slice’, which may have tested her patience and appetite, this recipe was pretty straight-forward and apparently delicious. I made it in two sponge tins and have a whole cake waiting for me in the freezer. The rest was devoted to my whirlwind weekend of birthday parties and marauding toddlers.
In other news, this business of giving up sugar has been so far successful and I have even managed to eat blueberries in my porridge without the symptoms coming back, which I take to mean that I am getting better. Self-punishment has not been for nothing!