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LOCATION: Recipes >> Preserving >> Lemon Curd 06

Print this Recipe    Lemon Curd 06

FRESH LEMON CURD

grated rind and juice of 1 large, juicy lemon
3 oz caster (berry) sugar or whiz the granulated stuff in your blender
2 large eggs
2 oz unsalted butter

Place the grated lemon rind and sugar in a bowl. In another bowl
whisk the lemon juice together with the eggs, then pour this mixture
over the sugar. Add the butter cut into little pieces, and place
the bowl over a pan of barely simmering water (i.e. in a double
boiler). Stir frequently till thickened - about 20 minutes. Then
cool the curd and store in a clean dry jar. It is best eaten within
a week.

Note: It's great in a Victoria sandwich or lemon Swiss (jelly)
roll. If you want it to be more lemony, add more rind not more
juice; if you want it to be thicker, add more eggs. Note that this
is a UK recipe and oz means ounces by weight!

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