Lemon Curd (classic)

== Description ==
After looking at the recipe already on the wiki (found here), I thought I should add this alternative. This classic recipe comes straight from my Grandma and is far, far superior to anything I've had from a supermarket. It also contains just lemons, egg, butter and sugar - so much simpler and better for you.
* Contributed by Chris Whittleston 01:54, 3 January 2009 (UTC)
== Ingredients ==
* 6 oz butter
* 1 lb sugar
* 4 lemons (rind and juice)
* 6 eggs (whites of four only)
== Directions ==
# Into a large heavy based pan (e.g. the base of a stainless steel pressure cooker) put the butter cut up into small pieces, the sugar and the beaten eggs - that's the yolk (yellow) of 6 and the white of four. 
# Add the rind and juice of the lemons. Stirring continuously with a wooden spoon, heat until boiling. The mixture MUST reach the 'jam heat' so if you've got a jam thermometer - great! congrats
# Meanwhile the jars should be placed in a fairly warm oven to sterilize them and prevent cracking when the hot lemon curd is poured in. 
# Once boiling, take off the heat and fill the jars. 
# Seal immediately with jam pot covers and elastic bands. Job done! 
# If the jars are properly sterilized and the curd is kept in the fridge, it can last for years. Enjoy :)
PS As you've got two egg whites left, why not make some meringues?
Category:Lemon Recipes
Category:Dessert Recipes