As promised Autumn, Lemon Curd and Coconut Macaroon Recipes.
Lemon Curd Recipe
Juice and grated zest of 5-6 large juicy lemons
5-6 new laid eggs
8oz unsalted butter
1 1/4lbs sugar, caster or granulated
Grate the lemon zest finely and put into a bowl, then juice the lemons well and add the juice, strained. Chop the butter and add to the bowl, along with the sugar. Place the bowl over a pan of simmering water, and stir regularly until the sugar is dissolved and the butter melted. Beat the eggs well, and pour through a sieve into the bowl; stir frequently until mixture thickens to coat the back of a wooden spoon, then pour into hot jars. seal and label. When cool store in the fridge, keeps for up to six weeks.
2 egg whites
4oz caster sugar
6oz desiccated coconut
Set the oven to 325'f or gas mark 3. Line a baking sheet with parchment. Whisk the egg whites in a bowl until very stiff. Fold in the sugar and then add and fold in the coconut. Drop small dessertspoonful of the mixture on the baking sheet, leaving some room between each for expansion. Bake for about 15 mins until lightly browned. Allow to cool slightly on the baking sheet and then transfer to a wire wrack to cool. Makes 18-20 cookies.