1 Jar of Lemon Curd

4 Medium Sized Eggs

3 Lemons

150g Unsalted Butter

150g Caster Sugar

Easter coming early calls for some zest and zing in amongst all the inevitable chocolate. It’s also a lovely time for the children to get involved in craft and cooking projects, especially if the weather’s not yet warm enough for much gambolling outside.

  1. Gentle cooking is the key here, or you will end up with lemon flavoured scrambled egg (a delicacy in its own right, perhaps). Use a bowl over a simmering pan of water to ensure that the ingredients cook evenly and slowly.  Melt the butter and sugar together first and then combine the other ingredients carefully and keep stirring briskly (I use a wooden spoon) until the mixture starts to thicken. This happens gradually. It is ready when the curd will no longer easily drip off the spoon. Store in sterilised jars. Makes around 1lb.
  2. Carefully slice the tops off the cupcakes (so that they fit neatly back on the top) and scoop out a teaspoon-sized hole in each.
  3. Fill the hole with lemon curd, place the tops back on the cakes and decorate as you wish – I used rice paper flowers and a drizzle of lemon icing.

  • words:
  • pictures: David Merewether

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...