Tasty Treat - Lemon Curd (Linda Turnbull

Surprisingly I hate the sweet lemon curd you can buy in the shops but I love home made because it is so fruity. It is an ideal accompaniment to put on your morning toast, on a scone or in the middle of a lemon cake. Here is my recipe and my tip* to avoid getting “scrambled eggs” in your curd.

Luscious Lemon Curd. 4 lemons - washed & rinsed. 7oz sugar - each type of sugar gives a slightly different avour. 3 1/2 ozs butter - softened. 4 eggs - beaten together.

1. Place 4 sterilised jars into a warm oven. 2. Grate the rind from each lemon & put to one side. 3. Juice each lemon & put to one side. 4. Cream the butter & sugar together, just as you do when making a cake*. 5. Gradually add the beaten egg and mix thoroughly. 6. Put a clean bowl into a pan of boiling water on a low heat (or use a Bain Marie). 7. Add the lemon rind and juice to the bowl or Bain Marie. 8. Then add the butter, sugar & egg mixture. 9. Keep stirring the mixture until it thickens and coats the back of a wooden spoon. 10. Pour the curd into warmed jars. Fill each jar almost to the top and immediately cover with a waxed circle of greaseproof paper before putting on the lid. 11. When cold, store in a cool place and use within one month.

I hope that you enjoy trying these ideas out. Why don't you share some of your Lockdown ideas?

Linda

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