Sorry but I’ve forgotten where I read the recipe, I just know I was looking through the Australian newspaper archives at the time and it was from the 40’s :P
Ingredients
1 tin of fruit in natural juice or
Freshly poached fruit or
Homemade fruit preserves
Method
Blend the fruit thoroughly in a blender.
Put in a covered container and freeze until partially frozen or freeze in a ice-cream machine.
Serve as it is, with fresh fruit or ice-cream!
This recipe was originally published in the Cairns Post, September 10th 1941
Also known as lemon curd, this is a sweet lemon flavoured spread for sandwiches. You can also use it as a filling in small tarts (use my Mum’s recipe for the pastry), to top off a cheesecake or stir gently into slightly softened ice-cream for a lemon swirl dessert!
Ingredients
Four eggs
Half a cup of lemon juice(US or metric cups are fine)
The finely grated rind of one lemon (2 tablespoons)
3/4 cup of sugar
80 gm or just under 3oz chopped butter
Method
Put your eggs into the top of a double boiler or a heatproof bowl and whisk together with the sugar.
Set the bowl over a saucepan of gently simmering water and keep whisking until the sugar has completely dissolved.
Once the sugar has dissolved add all the other ingredients.
Keep whisking until the lemon butter coats the back of the spoon – about 20 minutes.
Pour it into a fresh bowl so it doesn’t keep cooking.
Use it as a sandwich spread or a delicious addition to desserts.