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Lemon Curd
A real teatime treat, use spread on crumpets or as a cake filling.
Ingredients
325g caster sugar
juice and finely grated zest of 4 lemons
125g of unsalted butter
4 eggs
Method
Lightly beat the eggs and chop the butter into small pieces.
Put all the ingredients in a large heatproof bowl on top on a pan of simmering water.
Stir constantly with a wooden spoon until the mixture is thick and coats the back of a spoon.
Recipe Source
This recipe is adapted from the WI Book of Preserves.
See here for a blog post about making the lemon curd recipe.
