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Lemon Curd

Serves 24 

  • 2 lemons – finely grated rind and juice
  • 225g (8oz) unrefined late brown sugar
  • 100g (4oz) butter – cubed
  • 2 free range eggs – beaten
  1. Place all the ingredients in a bowl over a pan of simmering water.
  2. Heat gently, stirring until the curd thickens and coats the back of a wooden spoon.
  3. Pour into clean, dry, warm jars and cover.