Tangy Lemon Curd

1. 1

   Extract the juice of the lemons, and then grate the rind very thinly.

2. 2

   Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and sugar into the top of a double boiler.

3. 3

   Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.

4. 4

   Strain into sterilized jars and cover.

5. 5

   Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time.

6. 6

   Store in a fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.