Ingredients
4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar
Method
1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on lid of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the rear of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.
Orignal From: Lemon curd
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