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Lemon curd

Lemon Curd recipe

A beautiful colour, a tangy taste and a creamy consistency. This spread keeps well in the fridge for several weeks. Perfect for those moments when you fancy something tasty on your bread or toast.

Makes 1 ½ jars

  • zest and juice of two unwaxed lemons
  • 6oz sugar
  • 4oz butter
  • 2 beaten eggs
  • ¼ tsp cornflour

Melt the butter in a pan and then whisk in all the other ingredients. On a low heat dissolve the sugar and then simmer gently for 7 minutes stirring all the time.
There will be sufficient to fill one 450g sterilised jar and half fill another to tuck into immediately.

About Gabby

Gabrielle Hall has written 32 posts on this blog.

We live in the French Basque Country in  a house with about an acre of garden/woodland allowing us to continue, in retirement, a life focussed on self sufficiency. We both love cooking and always try to give our family and friends food that we have produced.

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