I am going to a dinner party tomorrow night and seeing as I have Deadmau5 and Skrillex tonight I thought I'd crack onto the baking today because I won't wake up before 4pm tomorrow. Accordingly, I've started off a lemon (and lime) meringue pie, base is baked and lemon curd is in!
HOW TO MAKE LEMON CURD:
1/2c lemon juice
2T lemon rind
Put these ingredients in a pan and heat gently, stirring constantly with a whisk. Eventually, when you have lost all hope and are about to tip the mix down the drain, it will start to thicken! Magic. When It is completely thick and lemon curd-y consistency, add three egg YOLKS and a tablespoon of butter. Mix it in and voila! Lemon curd. Delicious on toast, in tea cakes, between two melting moments, in the middle of a muffin...
Obviously this lemon meringue pie still needs meringue-ing (which I will do tomorrow night). I whipped up some chocolate chip easter cookies for the dinner party too. To be honest, I had this ball of raw cookie dough in my freezer because when I make the recipe I leave it unflavoured and freeze half. It will last you for a while in the freezer, then when you need to whip something up unexpectedly you can chuck in a few extra ingredients (ie lemon zest, cranberries, dried apricots, almonds, pistachios, chocolate chips etc), roll it out, cut out shapes and bake them for around ten minutes for a quick and easy cookie solution!
BASIC COOKIE DOUGH (so easy you'll remember it by heart)
250g soft butter
3/4c caster sugar
1 egg yolk
2 1/4c flour
Cream butter and sugar, mix in egg yolk and vanilla. When all this is thoroughly mixed, add flour (and any additional flavourings/ingredients) and mix till a soft dough is formed. Refrigerate for around half an hour, or till firm, then turn out on a floured board and roll and cut your cookie shapes. Bake at 180 degrees for ten minutes or till browned.