This is my personal favourite recipe, similar to the one Jill Shumka used when I visited her.
6 tbsp lemon juice
2 tbsp grated lemon rind
1 cup white sugar
1/4 cup butter
Beat eggs with a fork until blended, add lemon juice, rind and sugar. Cook mixture in heavy saucepan over low heat until thick, resembling soft custard consistency. Then whisk in butter. Remove from heat and pour into jars.
Cool, and store in fridge. Enjoy!
Serving suggestions: This foodie’s favourite is simply spread over warm toast, or a fresh baking powder biscuit. But you can also use more traditionally in lemon tarts as filling.
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