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Lemon Curd 2




Source of Recipe


Magazine


List of Ingredients




Grated rind and juice of 3 lemons
3 oz. Butter
12 oz. castor sugar (fine grain sugar in England/Scotland)
2 whole eggs
2 egg yolks

Put rind, juice, butter and sugar together in a double boiler over simmering water. Stir the mixture occasionally, until the sugar has dissolved. Beat together the eggs and yolks until well mixed and then pour a little of the hot lemon mixture on to the eggs. Mix well and pour the egg mixture into the pan with rest of the lemon, sugar and butter mixture. Continue to stir over gentle heat until mixture thickens. Do not let it boil. Remove from heat and put into jars. Keep in the refrigerator. (topping for toast or other)


Recipe