Deblyn Posted October 24, 2002 Share Posted October 24, 2002 juice of 5 -6 juicy lemons 5 - 6 eggs 200g/8oz unslated butter 500g/1 1/4lb caster sugar Wash lemons, grate the rind fine, and put in a bowl with the juice. Add sugar, and butter cut up fine. Place bowl over saucepan of simmering water, and leave until sugar dissolved and butter melted, stirring occasionally. Meanwhile beat the eggs. When butter melted and sugar dissolved, strain the eggs through a fine sieve into the bowl, and cook gently, stirring frequently until thickened enough to coat the back of a wooden spoon. Do not allow to boil or it will curdle. When thickened, pour at once into small warmed pots, cover and leave till cool. Will kepp about 1 -2 months, but must be kept in the fridge. Good on all baked goods, also as a filling for cakes, over icecream, or stirred into homemade icecream before freezing. My granny made the best lemon curd in the world! Quote Link to comment
mrszouave Posted October 25, 2002 Share Posted October 25, 2002 Copy......Print.......Thanks Lowie!!!!! ------------------ Quote Link to comment
Guest Guest Posted October 26, 2002 Share Posted October 26, 2002 Thanks for these recipes, Lowie! Things have prevented me from making my marmalade yet, but I will. Also, can't recall who posted the lemoncello recipe, but mine is prepared and I am waiting the required time with anticipation before I can try it! Quote Link to comment
Guest Guest Posted October 28, 2002 Share Posted October 28, 2002 Thanks Lowlander! The recipe is safely tucked away until I can decide how to use the 28 lemons I just bought. Lemony delicious! Quote Link to comment
Guest Guest Posted October 28, 2002 Share Posted October 28, 2002 Oh, is caster sugar like granulated sugar or powdered sugar? Quote Link to comment
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