English Lemon Curd


1-1/2 cups sugar
grated rind of 2 lemons
1/2 cup fresh lemon juice
5 eggs, beaten


Put all the ingredients in the top part of a double boiler over hot (not boiling) water. Cook, stirring constantly, until nearly thick. Cover and continue cooking for 10 minutes. Cool and store in the refrigerator in a covered jar.


Makes 3 cups.

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