Lemon Curd

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4 large lemons
  • 6 oz/175g butter
  • 1<


Grate the lemon rinds finely, avoiding all pith. Squeeze out the juice and strain it. Melt the butter in a double saucepan or bowl over hot water, and add the lemon rind, juice and sugar. When the sugar has dissolved, stir in the well-beaten eggs. Cook gently, stirring well until the mixture thickens. Pour into small hot jars and cover, or else cool and pour into small freezer containers.