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Put the butter, sugar, lemon rind and half of the strained lemon juice in the top half of a double saucepan with boiling water in the lower part (or use a bowl tightly fitting over a pan of water).
Stir well until the butter has melted and the sugar dissolved.
Add the remainder of the strained lemon juice and beaten eggs.
Continue cooking over the pan of simmering water, stirring frequently until the mixture has thickened enough to coat the back of a spoon.
Poor into small hot jam jars. Cover the surface immediately with a waxed paper disc. Cover with a clean cloth until quite cold, and then fasten on jam pot covers.
Store in the refrigerator if possible and use within six weeks.
from: The Complete Farmhouse Kitchen Cookbook. Mary Watts ed. Harper Collins 1993
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