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This recipe was uploaded by mummza
1/2lb = 8oz = 225g
This recipe was given to me by a lady called Hilary , she was happy for me to 'pass it on ' .
Its a good recipe , it uses less butter than some recipes and the lemon curd that it makes has a decent lemon flavour.
If you do not have a double saucepan then use a heatproof bowl over a pan of simmering water.
Store the jars of Lemon curd IN THE FRIDGE .
I was told by Hilary that she freezes some of the Lemon Curd that she makes and it freezes well.
I generally use golden caster sugar when cooking , but when making the Lemon Curd I have used white caster sugar as I wanted to make sure the lovely yellow colour was kept.
Cut the peeled rind into very fine strips.
Squeeze the juice from the lemon and strain.
Melt the butter in a double saucepan , add the Sugar , Lemon Juice fine chopped peel and beaten eggs stirring continually until the mixture starts to thicken.
Then stir from time to time untill the mixture coats the back of a spoon.
Bottle in heated jars.