Lemon Curd


  1. 1 egg
  2. Juice of one lemon and rind of 2 lemons
  3. 8oz castor sugar
  4. 4oz butter


  • Put the butter, sugar, lemon juice and lemon rind in  a double saucepan or bain marie, melt slowly over gentle heat.
  • Beat the egg well and stir into the mixture. Keep stirring until the mixture thickens. (ie nicely coats the back of the wooden spoon.)
  • Place in a 1lb. jar and seal with cellophane and a jam jar lid.
  • If butter is used this curd will keep for up to six months.

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