Lemon Curd

Lemon Curd
Lemon Curd
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  1. 3 lemons
  2. 1 lb lump sugar
  3. 1/4 lb butter
  4. 3 eggs
  1. Grate the lemon rind onto the lump sugar. Put all the sugar, butter and strained juice of the lemons into a pan, and stir over gentle heat till the sugar has dissolved. Allow to cool. Beat up eggs, and stir them completely into the contents of the pan. Again stir over gentle heat until it thickens, but do not let boil. Leave to cool.
  1. Makes 24 oz, 3 cups
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