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INGREDIENTS
4 lemons
5 eggs
250 g butter or margarine
400 g sugar
Extract the juice of the lemons, and then grate the rind very thinly.
Beat the eggs, then put the eggs, lemon rind and lemon juice, butter and sugar into a top boiler.
Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.
Strain into sterilised jars and cover.
(MAKES ABOUT 600ml OR 3 CUPS)
Tip:
1. Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time. Store in a fridge.
2. Lemon Curd is tasty between two slices of bread.
3. Use Lemon Curd as a filling between cakes or muffins
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