Lemon Curd

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4 large lemons
  • 6 oz/175g butter
  • 1lb/450g sugar
  • 4 eggs

Method

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.

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