Ingredients
Finely-grated rind and juice of 2 large lemons
2oz. (50g) butter
8oz. (225g) Granulated sugar
3 eggs, size 3
Method
- Place lemon rind in saucepan with butter and sugar
- Heat very gently, stirring often, to dissolve sugar and melt butter
- In a bowl, beat together eggs, strain into the hot mixture and stir over a gentle heat
- Heat until thick enough to coat back of a wooden spoon
- Pot and seal in the usual way
- Once opened, store in fridge
Makes about 3 ½lb (1.6kg)
NB
Curds will keep for up to a month in a cool cupboard or for up to 3 months in the refrigerator.
To Freeze
Pour cooled mixture into small polyboxes, seal and label. Use within 6 months, thaw overnight and store as before.
Two pink grapefruits can replace the lemons which gives you a delicate pink curd. |
