Thursday, 12 June 2014

Lemon Curd or Lemon Butter recipe

When life gives you lemons....

make Grannie's Lemon Curd!

We are groaning in lemons at the moment, 
possibly our best crop yet.
So here it is, back by popular demand,
my Mum's recipe for Lemon curd!

170 gms (1 cup) sugar
2 Eggs
2 large lemons
110gms (1/2 cup) butter or luxury margarine
Grate the rind carefully, removing just the yellow area
Squeeze juice from the fruit

Put all ingredients, except eggs into double saucepan, 
or basin of hot water and cook.
Stirring from time to time until butter and sugar have melted.
Add the well beaten eggs and continue cooking, 
until the mixture coats the back of a wooden spoon

Warm jars in the oven
Pour into pretty hot jars and seal.

Your lemon curd can keep for up to two weeks in the fridge
but I doubt you'll keep it that long!
It is one of our favourite things and delicious on toast and crumpets.

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