Friday, February 13/2015

Make bergamot and lemon curd, using the same microwave recipe as for lemon alone. Same intense yellow colour as the lemon curd (colour that comes, actually, from the butter and, especially, the egg yolks - taken from hens that have seen the sun - rather from the lemons) but slightly different flavour. J really likes it and I do - but not as much as straight lemon. Find the slightly perfumy nature of the bergamot zest a mild distraction.