a couple of days ago I was given a large bag of freshly picked lemons. yesterday I made lemon curd for the first time ...
16 January 2010
4 large eggs lightly beaten
4 large lemons, juice and rind
put all ingredients in a large bowl set over a pan of simmering water and stir constantly with a wooden spoon until thick and the curd coats the back of the spoon. pour into hot, sterilised jars. cover immediately with waxed discs and when cold label and place in the refrigerator. it will keep for a few weeks.