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Lemon curd
Preparation info
- Makes About
900 g
- Difficulty
Easy
Appears in
Published 1978
This light fresh-tasting rich preserve is extremely easily made; originally it was thickened in a stone pot standing in a saucepan of water, and then put up on the still room or pantry shelf in the same jar. Nowadays it is made in a double boiler, put into glass jars and kept in the refrigerator.
Ingredients
3 100 g ¼ lb 225
Method
Pare the rind very thinly from the lemons with a potato peeler. Squeeze the juice from the lemons and strain it.
Melt the butter in the top of a double boiler, add sugar, lemon juice, lemon peel and beaten eggs. Stir the mixture over hot water until it starts to thicken. Strain through a wire sieve to remove the rinds or simply scoop them out with a slotted spoon.
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