Lemon Curd from The Times Cookery Book by Katie Stewart
Home-made lemon curd has an excellent flavour but a limited keeping time, and it is better to make small quantities at a time. Place the butter, sugar, finely grated lemon rind and the strained lem...
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Grater
- Whisk
- Wooden spoon
- Mason jar
Ingredients
- rind and juice of 3 lemons
- 8 egg yolks or 4 whole eggs
- 12 oz (350 g) granulated sugar
- 4 oz (100 g) butter
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