Lemon Curd

Lemon Curd

I first made lemon curd at school but recently revisited it.  This recipe is the one I used at school.

This recipe makes a large Kilner jar.

4 lemons, zest and juice
4 eggs, beaten
100g butter
450g sugar

Put the ingredients into a large basin, on top of a pan of simmering water. Don't let the bottom of the basin touch the water.

Stir constantly until thick and the curd coats the back of a spoon.

Pour into the sterilized jar, cover, seal and label.  Cool then store in the fridge.



This is delicious made with limes, or use a mixture of citrus fruits.