What would I take to a picnic? Anything that doesn’t require a lot of prepping outdoors, has minimal clean-up and ideally few to no leftovers to take home. Most importantly, though, the food needs to travel easily. Armed with a sweet tooth, it’s not surprising I opt for desserts all the time and, this week, I’ve got brownies sweetened with dates and a lemon curd slice scented with saffron and cardamom. To make life easier, cut them just before serving or keep them in individual cupcake liners in an airtight container – cupcake liners make travelling easy.
Prep 15 minCook 35 minMakes 1 x 20cm square tin, to serve 12-16
For the curd55g unsalted butter, cubed and softened to room temperature150g sugar6 large egg yolks60ml fresh lemon juice2 tsp lemon zest15 saffron strands¼ tsp fine sea salt
For the crust115g unsalted butter, melted, plus extra for greasing 140g plain flour35g cornflour 90g sugar¼ tsp ground green cardamom ¼ tsp fine sea salt
First, prepare the lemon curd. Put the butter, sugar and egg yolks in a medium-sized, heavy-bottomed, non-reactive, stainless-steel saucepan. Add the lemon juice, zest, saffron and salt, and whisk over a medium-low heat for about eight minutes, until the mixture begins to thicken at about 70C – it should take on a thick, custard-like consistency, coating the back of the spoon and leaving a trail when you run a finger through it…