(a repost from 2006 – my early running a blog days!)

I have been consuming this and serving to to make it, for so long as I can keep in mind. My grandmother made it for us once we have been actually small, and I cherished it a lot I discovered to make it too. 

Here is how I make lemon curd (generally referred to as ‘lemon honey’):

5-6 juicy lemons

125g butter

2 cups sugar

4 free-range eggs

Beat the eggs briskly with a whisk and put aside. Grate the rind from all of the lemons and put aside, then squeeze them and pressure the juice. Arrange a double boiler (I take advantage of a saucepan inside/on prime of an even bigger one stuffed with water) and inside it soften the butter. Stir within the sugar and lemon juice, till sugar is dissolved. Then add the crushed eggs and lemon rind, stirring on a regular basis. Regulate the warmth of the double boiler in order that the water is reasonably effervescent, then prepare dinner the lemon curd, stirring nicely on a regular basis) till it turns into fairly thick. It’ll thicken a bit of extra on standing and when it is within the fridge, however you are aiming for a thick, clean custard kind of texture. Pour into sterilised jars. (Makes about 2 massive or 3 small jars)

There are many methods to eat this however on toast is the very best (for my part). You can too sandwich it between cake layers, or use it in different baking.

It is best to maintain it within the fridge, each earlier than and after opening.