having added a twist of bergamot zest to a vesper martini (such a sophisticated flavour and a killer strength drink!) the last of my bergamots were put to good use and turned into bergamot curd.
i used delia smith’s lemon curd recipe, just substituting half the lemon zest and all the lemon juice for bergamot zest and juice.
the resulting curd was intensely aromatic – dipping a spoon into the jar was almost too much but spread on fresh buttered bread (i have to have curd on bread rather than toast, which just feels wrong) the flavours was just right and i think this would also work really well as the filling, with cream, for a victoria sponge.
the wonderful colour is the result of the rich orange yolks of my eggs – burford browns, one of my favourites.