Lemon Curd


  • 2 lemons – finely grated rind and juice
  • 225g (8oz) unrefined late brown sugar
  • 100g (4oz) butter – cubed
  • 2 free range eggs – beaten

How To Make

  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.