Ingredients:
100ml (4 fluid oz) lemon juice
2 heaped teaspoons finely grated lemon rind
100g (4oz) butter
225g (8oz) caster sugar
3 eggs, beaten
Putting it together:
Put the sugar, lemon juice and rind into a heatproof bowl
Stand the bowl in a large saucepan of boiling water
Stir until the sugar is disolved
Thoroughtly stir the beaten eggs into the mixture
Divide the butter into four, add one portion to the mixture and stir
until melted
Add the next portion of butter and stir until melted. Continue until
all the butter is added.
Continue cooking and stirring until the lemon curd has the consistency
of thick cream
Pour into a warm sterilized jar
Allow to cool before covering and sealing the jar
Note:
This lemon curd should be eaten within 4 weeks.
Don't forget to label the jar.
Recipe sent in by Nan, Clyde
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