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