Lemon Curd

Lemon Curd


  1. 1 egg
  2. Juice of one and rind of 2 lemons
  3. 1/2lb castor sugar
  4. 1/4lb butter


  • Put the butter, sugar, lemon juice and lemon rind in the bowl or bain marie and melt slowly over gentle heat.
  • Beat the egg well and stir into the mixture. Keep stirring until the mixture thickens.
  • Place in a lb. jar and seal with cellophane and a jam jar lid.
  • If butter is used this curd will keep for up to six months.

Pages that link to this page: A Leaf From Sycamore-January 2005  /  Recipes

Email: info / webmaster

[Sycamore Close, Bainbridge]
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Lemon Curd
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