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English Country Lemon Curd... mmmm

Lemon curd is so delicious, right, so luscious, and so versatile that I'm sure it's wot all good lemons aspire ter be wen they grow up.

We can thank the bloody English for this bright yellow curd wiv its tart, vibrant flavor, as well as for the wonderful notion of spreadin' it on scones 'ot out of the bleedin' oven.

Made by gently cookin' a mixture of fresh lemon juice, sugar, butter, and eggs until fickened, lemon curd is also divine on buttered toast, right, a simple and perfect way ter appreciate the bloody curd's cool, sawee texture.

It makes an easy and delicious fillin' for tarts, cakes, right, and cookies, right? And a dollop of lemon curd tastes delicious wiv a piece of gingerbread or a slice of pound cake; its tart lemon flavor counters the spiciness of the bleedin' former and the sweet richness of the latter.

Pair it wiv a piece of the bloody ffick Scottish shortbread and yer'll appreciate 'ow lemon curd can transform a simple, right, somewot 'omely cookie into sumfink wonderful.


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If you recall, sometime ago, I was toying with the idea of migrating to the wordpress platform. Today, that idea becomes a reality. The migration to wordpress is complete and all posts from today onwards will be at Do bear with me for the next couple of weeks while I figure out the ins and outs of wordpress hehe.

This site will remain visible for archive purposes. Thank you and see you over at the new pad!


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