A few blogs and magazines have been running my recipes over the last few weeks and I’ve noticed some lively discussion about condensed milk in the comment boxes below. I wanted to clear a few things up for you, as I hate to think of anyone having difficulty with one of my recipes.
Being a recipe writer for a living often leaves the fridge a little overloaded – and today I have nine egg yolks at my fingertips, and a lot of citrus fruit. It would been criminal not to make a batch of lemon curd or, better still, make lemon curd to fill a gorgeous Tart au Citron. So that’s what I did.