Winter is the time that Meyers lemons are ripe and they make a spectacular curd!
2 lemons, zested and juiced
2 eggs
2 egg yolks
3/4 cup caster sugar
8 tbs. butter
Beat together the eggs, egg yolks and sugar in a jug. Melt the butter in a heavy saucepan over a low heat. Gradually pour in the egg mixture and add the lemon juice and zest. Stir constantly until the curd thickens.
Who says eating alone is boring? This fabulous dessert is the most delicious solitary treat with just the right amount of wobble in the middle.
2 tbs. caster sugar
2 tbs. cold water
2 egg yolks
2 tsp. caster sugar
1/4 tsp. vanilla extract
150ml whole milk
Heat the oven to 300°F.
In a small saucepan or butter warmer, bring the 2 tbs. of sugar and water to a boil. Never stir the caramel or it will seize. Instead, swirl it around in the pan every few minutes until the mixture caramelizes. Watch it at the end, this often happens very quickly.
Pour the caramel into a 200ml ramekin, or other oven-proof dish and swirl a bit up the sides.
In a jug with a spout, stir together the egg yolks, 2 tsp. of sugar and vanilla extract. Warm the milk for 40 seconds in the microwave, then gradually pour into the jug. Using a tea strainer, strain this over the caramel. If there are any bubbles on the top, spoon them off.
Place the ramekin in a small baking dish. Pour water from a recently boiled kettle to come up 1/3 of the way. Cover with a little square of foil and bake for 30 minutes. Carefully remove the foil and bake for another 20 minutes.
Leave to cool completely, then chill for at least 6 hours. To unmold, run a palette knife around the edges then dip the ramekin in a dish with 2″of hot water for 5 seconds. Put a saucer on top and flip the ramekin over.
Don’t fret if you don’t have the fanciful cake tin – you can use a Bundt tin to make this delicious and easy cake. Here is a hint…it is fabulous toasted the next morning for breakfast!
9 tbs. softened butter
1 1/2 cups caster sugar
6 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup plain fat-free yogurt
2 tsp. vanilla extract
1 – 2 tbs. confectioner’s sugar
Heat the oven to 350°F and put a baking sheet in the oven. Generously butter or oil the cake tin.
Put all the ingredients except the confectioner’s sugar in the food processor and blitz to combine. Pour the batter into the prepared tin and spread the top evenly.
Place in the oven on the baking sheet and cook until well risen and golden, 45 – 55 minutes, or until a skewer comes out clean. Cover the top with foil is it gets too brown.
Leave to cool in the tin for 15 minutes, then gently coax the edges away and invert onto a large plate. Leave to cool completely, then dust with confectioner’s sugar.
Cooking with Nigella 