Another treat was lemon curd as we always had her jam. I loved lemon curd and often make it myself now I have my own eggs. I make a Victoria sponge and sandwich it with some of my lemon curd and dust with icing sugar.
The recipe I use for lemon curd comes from a book my aunt bought in a car boot sale in the UK and gave to me, called Cordon Bleu Preserving. It is a fantastic book and has all sorts of old-fashioned recipes for preserves.
Grated rind and juice of 2 large lemons
3 eggs beaten
Put the lemon rind and juice in a double saucepan (bain marie), add the butter and heat gently, then add the sugar. Strain the beaten eggs into the pan. Stir over heat until mixture is thick, then pour into warm, dry jars. Cover and tie down.
225g softened butter
4 medium eggs
225g white spelt flour or plain wheat flour
1 heaped tsp. baking powder
Cream butter and sugar together until white and fluffy. Add eggs, one at a time and continue beating. Sift in flour and baking powder and fold in with a metal spoon. Line two sandwich tins and place in a pre-heated oven at gas mark 4 or 180C. Bake until the centre springs back to a light touch and the cake has shrunk in from the edge of tin. Cool and sandwich with the lemon curd. Dust the top with icing sugar and use a lemon zester to make some curly lemon zest decorations and place in centre. Keep in a cool place if not eaten straight away.