Lemon Curd from The Complete Book of Home Preserving by Mary Norwak
Grate the lemon rinds finely, avoiding all pith. Squeeze out the juice and strain it. Melt the butter in a double saucepan or bowl over hot water, and add the lemon rind, juice and sugar. When the ...
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Cooking tools:
- Double boiler
- Fine-mesh sieve
- Grater
- Mason jar
- Airtight container
- Whisk
- Saucepan
- Mixing bowl
- Wooden spoon
- Stove
- Freezer
Ingredients
- 4 large lemons
- 6 oz/175g butter
- 1lb/450g sugar
- 4 eggs
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