Lemon curd
Ingredients
- 500gm sugar
- 125gm butter
- 4 eggs
- rind and juice of 1 lemon
Method
- Wash the lemons thoroughly and cut off any scabs.
- Grate only the yellow parts of the lemon rind (avoid the white part as it is bitter).
- Juice the lemons and strain the juice to use immediately. Beat eggs a little. Hint: for a finer curd just use the yolks.
- Put all ingredients into a saucepan and cook slowly until thick and smooth for about 15 minutes. Hint: Do not use an aluminium or cast iron saucepan because the acid from the lemons will react with those metals. Instead use stainless steel, enamel or one with a non-stick surface.
- Pour into hot sterilised jars (see tips on how to sterilise jars below) and cover when cold. Store in the refrigerator and it will keep for months.