A couple of updates....

Remember I was saying I was sick a couple of weeks ago? Well thought I'd update you and what's what with that. I still have a nasty cough, and I am still tired. This cold/sinus thing has hit me for six. I was at the doctors earlier in the week, and basically he said I was over the worst and get on with it. He did offer me an inhaler for my cough, I declined, but that was it. I have had the most horrible of headaches, so I went back on the sinus medication I got from the pharmacy to see if I could drain my sinuses faster and it seems to be working.

Its funny, this "thing" came out of no where and has hung around now for two weeks..........

The other thing I wanted to update you with, is the Lemon Curd recipe I posted about way back when.

I wasn't happy with the recipe, so I have adapted it slightly and feel its now almost perfect, nothing can ever be perfect now can it?

So here is the "new" recipe.

Grated zest and juice of 2 lemons
2 egg YOLKS, remove as much egg white as possible
2 tsp butter
1/2 to 3/4 cup sugar, depending how sweet you want this

Put all the ingredients into the pan and boil for five minutes stirring constantly. This will give you a lot thinner mixture, but it does thicken up as it cools. I keep this in the fridge, as with the heat we get I am not keen on leaving this out on the counter top, as suggested by the original poster.

With removing the egg white you don't have to sieve the mixture when it is cooked, as no amount of whisking or stirring seems to get rid of little bits of cooked egg white. Also when you sieve the mixture you also get rid of the lemon zest which I like.

This is great on toast, scones, biscuits, or even in a pie as a filling. Click on the link to see a photo of the lemon curd cooked.