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There is a dense fog that covers the island today bringing a kind of melancholic romance. The barely visible walls with hints of green lichen add something equally atmospheric. Shadowless silhouetted figures in fields tending cattle and leafless branches of trees swaying in the gentle breeze. Days like these are beautiful and part of the Aran winter.

As an antidote to the short dark days of winter when we long for something bright and affordable as we daydream of lying on the beach at St Bart’s getting our fill of vitamin D. Lemon curd packed with vitamin C and at least in color reminds us of warm sunny days. It is easy to make and wonderful on toast or freshly made brown bread. It also makes a great edible gift at this time of year.

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Recipe

What you need

4 large unwaxed lemons

zest and juice

220 grams of unrefined paster sugar

100 grams of softened unsalted butter

3 large eggs plus 1 egg yoke

Put the lemon zest, juice butter and sugar in heat proof bowl. Place the bowl over a pan of gently simmering water. Stir the mixture every now and again until the butter has melted.

Lightly beat the eggs and yoke into the lemon mixture.

Keep beating until all the ingredients have combined. Leave to cook for 10 – 12 minutes stirring now and then until the mixture is creamy and thick, enough to coat the back of a spoon. Remove the lemon curd from the heat. Set aside, cool. Once cooled, place in sterilized jars, seal and keep in the fridge.