22 January 2010


Most mornings I roll out of bed and head straight for the coffee. Food doesn't usually enter my mind until closer to lunch-time. But, today I'm immediately interested in baking scones again, and for whatever reason making lemon curd...

LG has stated her dislike for the dried fruits, so... This time I leave out the dried fruits, but add the lemon zest and a bit of juice to the toasted pecans.

I use Martha Stewart's lemon curd recipe and it is wonderful. I've used it in the past for a cheesecake topping. It's easy and fool-proof. Just the perfect accompaniment for these delicious scones.

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