Nanny Sue's Lemon Curd

"This is a fabulous recipe given to me by my partners Mum - i use 6 oz as i like it sharp but 8 oz is very good if you like it sweeter too, so easy to make and delicious."
 
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Ready In:
25mins
Ingredients:
4
Yields:
3 Small Jars
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ingredients

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directions

  • Put the butter, sugar, lemon rind and half the lemon juice in the top of a bain marie.
  • Stir well until the butter has melted & sugar dissolved. Add the remainder of the lemon juice and beaten eggs, continue cooking in the bain marie stirring frequently until mixture has thickened enough to coat the back of a spoon without running off.
  • Heat your jam jars by filling with hot water then empting just prior to filling.
  • Fill the jars with the curd then cover immediately with a waxed or grease proof paper disc.
  • Cover the open jars with a claen cloth until quite cold then fasten the jam pot covers, store in the fridge and use within 8 weeks.

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RECIPE SUBMITTED BY

I live in the South of England, no kids but preparing for one day cooking for a whole brood hopefully! I love Australia most of all for food - exotic food but also hearty homecooked aswell. I enjoy salsa to burn off the excess calories and one day again i hope to be some good at it!
 
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