Recipe Lemon Curd

 

Makes about 2 lbs (900 g) of Lemon Curd.

 

Materials:

• 1 lb (450 g) caster sugar
• 4 ozs (112 g) butter

• 4 large lemons
• 6 eggs

Preparation:

• Ones, wash the lemons and remove very thin strips of rind from two of them.

• Then cut in half and squeeze out the juice, removing any pips.

• After, cut the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.

• Continue cooking until the mixture thickens.

• Remove the rind.

• Turn into hot clean jars and seal at once.