Lemon Curd Jelly

Preparation info

  • 6

    • Difficulty


    • Ready in

      2 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 large lemons
  • pt. milk
  • 7–8 oz. sugar


Wash lemons and remove rind in thin strips from two of them. Infuse rind in the milk with the sugar until the latter is dissolved. Soak the gelatine in the water and, when soft, stir into the warm milk. Do not allow the milk with gelatine to boil or curdling may occur. Strain into a bowl and allow to cool to blood-heat. Stir in the strained juice of three lemons and mould. Turn out when set.