Prep 0 mins
Cook 40 mins
Taken from 'Woman's Weekly' cookbook published 1976 - makes about 2 1/2 lbs
- Break all the eggs into a bowl and mix them lightly with a fork.
- Put the butter, cut into small pieces, caster sugar, lemon juice and rind into the top of a double saucepan or in a bowl suspended over a pan of simmering water. Stir the mixture over the heat until the butter has melted and all the sugar is dissolved - the mixture by this time should be quite hot, but not boiling. Stirring all the time, pour a little mixture into the beaten eggs, then return all the ingredients to the pan or bowl and stir them continuously over the water until the mixture thickens and will lightly coat the back of a wooden spoon. At no time should the Lemon Curd be allowed to boil - if it does it will curdle and will never thicken.
- Have ready small warm jars (or tumblers can be rather fun if the Lemon curd is to be given away) pour the mixture into them. Place a round of waxed paper, wax side down directly on to the curd (the papers are suppled with the jam jar covers) Moisten one side of the transparent cover stretch it over the top of the jar, damp side upwards and fasten the cover with an elastic band or a piece of string. Store the pots in a cool, dry place.
Lovely lemon curd, I used to love this on my toast in the morning but sadly I can't have it now as I am diabetic, but I did have a wee taste and it was wonderful. This lot is going to my friend as a wee gift as she is poorly at the moment and I know she loves it, so it my wee treat to her she will be so pleased. thank you for posting and bringing back so many memories of making this when I was a child with my grandmother. Made for PAC Spring 2011.