There is something reassuringly traditional about lemon curd, which was a popular alternative to jam at tea time in the 19th century. While it's mainly used as a spread on scones or toast, you can also use it to fill tarts and pies or as part of a trifle. Home-made lemon curd is completely different to the retail versions: it is thick, soft and creamy, and has a wonderful tart yet sweet flavour.
Ingredients (Serves 4)
- 4 lemons, rind and juice
- 4 eggs
- 110g butter
- 450g sugar
Grate the rind of the lemons and squeeze out juice.
Put the sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and the curd coats the back of the spoon.
Pour into warm, sterile jars, cover, seal and refrigerate.
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