16 January 2010


A couple of days ago I was given a large bag of freshly picked lemons. So yesterday I made lemon curd.

450gr sugar
100gr butter
4 large eggs lightly beaten
4 large lemons, juice and rind

Put all ingredients in a large bowl set over a pan of simmering water and stir constantly with a wooden spoon until thick and the curd coats the back of the spoon. Pour into hot, sterilised jars. Cover immediately with waxed discs and when cold label and place in the refrigerator. It will keep for a few weeks.