LEMON CURD & BERRY COULIS
Delicious with cream, between meringues between sponges, topping for a pavlova, on toast
250 gms (13 oz) castor sugar
125 gms 4 oz) unsalted butter
2 large Lisbon lemons
1. Beat eggs and sugar with grated lemon rind and juice. Add butter in small pieces; thicken in heatproof bowl over hot water.
STRAWBERRY (OR RASPBERRY) COULIS
1 punnet strawberries or raspberries
1 tbsp red currant jelly
Puree fruit in liquidiser or food processor - add icing sugar to taste.- then sieve.