Скачать или смотреть what I eat in a week in Venice Italy - plus lemon curd recipe!

I recently started a new job in one of Italy's most iconic cities. Let me take you through a regular week in (mostly) sunny Venice, and everything I ate along the way. Plus you can try out my recipe for a super simple lemon curd!

#whatieatinaday #whatieatinaweek #whatiate

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ORIGINAL LEMON CURD RECIPE:

~ * LEMON CURD RECIPE * ~

INGREDIENTS
2 medium or 3 large lemons
200g (1 cup) caster or granulated sugar
100g (6 ½ tbsp) butter
Pinch of salt
4 eggs

INSTRUCTIONS
1) Grate your lemon zest and squeeze your lemon juice into a large heatproof bowl with your sugar.
2) Add your butter and salt.
3) Place the bowl over a pan of gently simmering water and allow the ingredients to gently melt together, whisking occasionally.
4) Crack your eggs into a separate bowl and beat them together.
5) Gradually pour the eggs into the bowl of lemon mixture, whisking constantly.
6) Continue whisking for 5-10 minutes until the mixture has warmed and thickened to the texture of custard.
7) Pour your cooked lemon curd into a heatproof jug, before pouring into sealable containers.
8) Allow to cool, then refrigerate until ready to use. It will thicken nicely into a spreadable, creamy consistency when cold.
9) Enjoy with bread, scones, cake, yoghurt, ice cream, or straight from the spoon!

BE A MAVERICK: why not swap the lemons for limes, oranges, or even a few passion fruits?

This lemon curd will keep well in the fridge for up to a week, but is best eaten fresh!

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THANKS FOR WATCHING!

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