members recipes

1/4lb = 4oz = 112g 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.

Ingredients
4 lemons
1/4lb butter (unsalted)
1/2lb Caster sugar
3 beaten eggs

Method
Very finely , pare the rind from the lemon , being carefull to avoid the white part.
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.