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Filling: Lemon Curd II




Source of Recipe


Mrs. Muslow


List of Ingredients




Finely grated rind and juice of 2 large lemons
2 large eggs
sugar 6-8oz (depending on how sweet you like it)
butter 4 oz.


Recipe



Beat the eggs thoroughly.
Place sugar, butter, lemon rind and half of the lemon juice into a bain marie.
Stir slowly till everything is dissolved.
Add the beaten eggs and remaining lemon juice.
Heat gently, stirring frequently until it will coat the back of a spoon (thick cream consistency).
Pour into heated jars/ use within six weeks. Use like jam (sandwiches or in tarts).

Makes about 1 pound