Lemon Curd

20 Servings
Lemon Jam
Lemons lemon curd Curds Lemon lemon juice Jam

2 large s
6 -8oz ar
4 oz ter
1 Finely grated rind and juice of 2 lg ons

Beat eggs Put sugar, butter, lemon rind and half of lemon juice into a bain-marie. Stir slowly until everything is dissolved. Add the beaten eggs and remaining lemon juice. Heat gently, stirring continually until the curd will coat the back of a spoon (like a thick cream) Pour into heated jars and use within 6 weeks.


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