Lemon curd
 
 
Ingredients
  • 500gm sugar
  • 125gm butter
  • 4 eggs
  • rind and juice of 1 lemon
Method
  1. Wash the lemons thoroughly and cut off any scabs.
  2. Grate only the yellow parts of the lemon rind (avoid the white part as it is bitter).
  3. Juice the lemons and strain the juice to use immediately. Beat eggs a little. Hint: for a finer curd just use the yolks.
  4. 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.
  5. 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.
Recipe by Firedaughter at https://www.firedaughter.site/lemon-curd/