Lemon Curd

Lemon Curd
Recipe type: Curd
Cuisine: British
  • 6 lemons
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
  1. Fill a large saucepan a quarter full with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the lemons onto a plate and put on one side.
  7. Juice the lemons and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the lemon rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.

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