Silver birch. These are in our neighbours' garden but hang over the fence into ours.
Gold against blue. Such clear blue skies are all the more glorious in winter because they are rarer than in summer.
Many of the lemons on our lemon tree are now ripe, so yesterday I made a sextuple (if that's a word -- 6 times, anyway) batch of lemon butter, or lemon curd.
The recipe I used is new to me, taken from Molly's blog Cross Roads (with her permission). The difference between this and other lemon curd recipes I have tried is that it claims to be able to be kept unrefrigerated for 12 months (I would still probably keep it in the fridge). It is also the only lemon curd recipe I have tried that needs to be boiled; most recipes say to avoid boiling at all costs!
Molly's Lemon Curd Spread
Grated zest and juice of 2 lemons
1/2 cup of sugar
2 tsp butter
Boil together for 5 mins.Use to fill those tarts or topping on a pie.
If making a quantity to keep, double or triple the recipe (depending on lemons available) and change the 1 tsp butter to one TBSP butter for each lemon used. These jars will store for 12 months unopened.
Kate's Tips: I whisked the mixture continuously while the butter was melting and the mixture was coming to the boil. You don't want eggy lumps in your lemon curd! Once the mixture was boiling I stirred it to avoid sticking.
Don't forget to sterilise your jars and lids. Pour the lemon curd into the jars while it is still hot, screw on the lids tightly, then tip the jars upside down for ten minutes. This will sterilise the inside of the lids more effectively than can otherwise be achieved and help prevent mould in the lemon curd.
I use lemon butter on scones, as a cake filling, in tarts as Molly suggests, on pancakes and on toast. It is s-o-o-o delicious.