Goose egg lemon curd

MAKES 4 X 225G JARS
finely grated zest and juice of 8 large unwaxed lemons
400g granulated sugar
200g unsalted butter, cut into small cubes
2 goose eggs, lightly beaten

1 Put the grated lemon zest and juice, sugar and unsalted butter into a heatproof bowl and place it over a pan of simmering water, ensuring that the base of the bowl does not come into contact with the water.
2 Stir occasionally until the sugar has dissolved and the butter has
melted. The mixture should be nice and warm, but not hot or the eggs will curdle.
3 Strain the beaten eggs through a sieve into the bowl.
4 Using a balloon whisk, whisk the curd gently for about 15 mins, until it thickens to a custard-like consistency and feels heavy on the whisk.
5 Remove the bowl from the heat and leave to cool, stirring occasionally. Pour the curd into sterilised jars and seal.
6 Store in the fridge and use within 28 days.

From Fern Verrow: A Year Of Recipes From A Farm And Its Kitchen by Jane Scotter and Harry Astley. Photographs by Tessa Traeger (Quadrille)

This recipe was originally published in The Simple Things Issue 45, which you can order from our online store. Buy this month's The Simple Things - buy, download or subscribe

Lemon coriander curd teamed with the sour tang of raspberry biscuit is no cake substitute but a delectable treat in its own right

Makes 20
FOR THE CURD:
Finely grated zest and juice of 2 large lemons
2 tbsp coriander seeds
100g caster sugar
20g cornflour
3 egg yolks, beaten
25g unsalted butter, softened

FOR THE BISCUITS:
80g unsalted butter, softened
80g caster sugar
2 tbsp milk
2 tsp freeze-dried raspberry powder*
1⁄4 tsp vanilla bean paste
150g self-raising flour, sifted
60g custard powder

1 To make the curd, put the lemon zest and juice, coriander seeds, sugar and cornflour in a saucepan with a pinch of salt and heat gently until the sugar dissolves. Bring to the boil, then immediately take the pan off the heat. Stir in the beaten egg yolks, then set the pan over a very low heat, whisking continuously. Cook for 3–4 mins, whisking all the time, until nice and thick.
2 Take the pan off the heat and whisk in the butter until it is all fully incorporated. Strain the curd through a sieve into a clean bowl and leave to cool.
3 Preheat oven to 180C/Fan 160C/350F. Line two baking trays with non-stick baking parchment.
4 To make the dough, in a bowl, cream the
butter and sugar with an electric whisk until light and creamy. Add milk, raspberry powder and vanilla and beat until well combined. Add the sifted flour and custard powder and mix to a soft dough.
5 Roll 1 tbsp of dough into a ball and place it on a prepared tray. Repeat until you have around 20 balls. Use the back of a small measuring spoon to make an indentation in each ball. Fill each hole with 1⁄2 tsp of
curd. (Any leftover curd will keep, refrigerated, in an airtight container for up to 3–4 weeks.) Bake the filled biscuits for 15 mins. Transfer them to a wire rack and leave to cool completely. Keep in an airtight container for up to four days.

* If your supermarket doesn’t stock freeze-dried raspberry powder, search online – it is readily available from specialist stores and some health food shops.

Recipe from The Cardamom Trail by Chetna Makan (Mitchell Beazley).