Lemon Curd & Berry Coulis

Delicious with cream, between meringues between sponges, topping for a pavlova, on toast

Ingredients :
250 gms (13 oz) castor sugar
125 gms 4 oz) unsalted butter
2 large Lisbon lemons

3 eggs

Method :

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

Ingredients :

1 punnet strawberries or raspberries

1 tbsp red currant jelly

icing sugar

Method :

Puree fruit in liquidiser or food processor - add icing sugar to taste.- then sieve.