I'm having a bit of a Nigella week this week. It's Passover next week and so alot of food is needed. It all has to be specially prepared as we aren't allowed to eat any wheat (ie bread) amongst a WHOLE LOAD of other things.
One thing I love about Passover is making the time to make various traditional foods. No matter how busy I am (ha ha ha) I love getting ready and being a bit of a domestic goddess. Let's face it, if time wasn't an issue I'd spend all day creating (and eating).
One such traditional item is lemon curd. I have no idea why. (Mental note - must ask Mum) But it's such a pleasing thing to make that I don't know why we don't do it all year round. But I guess that also gives it it's specialness.
First off is getting out all my favourite kitchen items - my Nigella lemon juicer, my Nigella measuring cups, my gorgeous handmade pouring bowl bought on a trip one year to Norfolk and not forgetting my favourite kitchen gadget of all...my zester. If you don't have a zester, you must. It is a little miracle of an implement. Go buy one right now.
Every step of this process is sheer joy. The zest just slips off the lemon so smoothly and easily. Followed by the ease of squeezing the lemons with the Nigella juicer. And not only is the recipe itself easy peasy, but it's all so easy on the eye. Even the messy bits.
A little coffee break was needed (hardship) whilst the zest infused into the juice.
The rest was as simple as 1, 2, 3. A microwave (yes, I know), a liquidiser and 2 sterilised jam jars and before you know it 2 scrumptious jars of homemade Lemon Curd. The hardest thing now is waiting until next week so we can eat it. Spread on Matzah. Delicious.
(If you'd like the recipe, just let me know and I'll email it to you x)