Lime Curd, and having too much fun to be posting.

Yeah.

It has been a while.

But I have had guests! Been busy entertaining and having fun, and I have also been away, as I took them to Portland for a long weekend, and then to Seattle.

Collage

Lots of fun things occurring. Despite the rain.

My friend Lizzie and I also managed to fit in a trip to Fabric Depot while we were in Portland:

Fabric

Yep. That is some bright blue swimsuit lycra you see in there! There is a Bombshell swimsuit in my future! Also some other fabrics I have in mind for some summer tops, a shirt for Mr M, and some sort of glamourous dress!

I made those Avocado Chocolate Chip Cookies again while in Seattle, for my friend the Avocado fiend, she loved them, but my visitors were unconvinced and found them not quite sweet enough.

Anyway, before we left, I made some doughnuts (using the recipe from Bread Revolution – much better than the Hollywood recipe, although I find I need to decrease the frying temperature and increase time in order to get them to cook all the way through)………………………..

*ahem*

They were consumed too fast for pictures.

But we filled them with some made from scratch egg custard, and some yummy homemade lime curd……

Lime Curd Recipe

Ingredients

2 eggs

4oz (110g) unsalted butter

6oz (170g) caster sugar

2 limes

Method

Zest and juice the limes into a heatproof bowl, add the butter and sugar and set over a pan of simmering water.

Stir until the sugar has dissolved, and the butter has melted. Do not allow to boil.

Beat the eggs together in a separate bowl (or jug), then take a cupful of the lime/butter/sugar mixture and add to the eggs to bring them to temperature, then add the whole lot back into the bowl.

Stir until thickened (this may take a little while……..)

Pour into sterilised jars.

Lime Curd

Yum.

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