Thursday, February 7, 2008

Mrs Munslow's Lemon curd

The Munslow family of Hallow, Worcestershire

(makes 1 pound)

zest and juice of 2 large lemons
2 large eggs
3/4 - 1 cup sugar( 6 - 8 oz)
1 stick butter (4 oz.) 

Beat the eggs thoroughly.
Place sugar, butter, lemon zest and half of the lemon juice into a bain marie or double boiler.
Stir slowly till everything is dissolved.
Add the beaten eggs and remaining lemon juice.

Heat gently, stirring frequently until it will coat the back of a spoon (thick cream consistency).
Pour into heated jars/ use within six weeks. Use like jam (sandwiches or in tarts).

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