Nana’s Lemon Curd

We may have too many lemons, so it just might be a good time to make some of Nana’s Lemon Curd

Thus:

  • FOR EACH CUP of fresh lemon juice (plus the finely grated rind of the lemons)
  • ADD
    • 1 cup) sugar
    • 4 eggs (beaten)
    • 125g unsalted butter

Combine all ingredients in a 2 litre saucepan. Cook in a double boiler or over low heat, whisking constantly until thickened (enough to hold scars from the whisk)

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
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3 Responses to Nana’s Lemon Curd

  1. Pingback: The Weekend. | Flitting Amongst The Swanplants

  2. Alan says:

    my dear ole Oirish Grandma was so parsimonious that she would often make this from just one left-over lemon. Sometimes I saw her use three or four. She was pretty consistent with the ingredients. I extrapolated after watching a few times. I will try it with less butter.

  3. That’s a LOT of butter.
    I would use 1/2 vol sugar to 1 vol juice,2 eggs and 50gm butter up to the 4 cup o’ juice level.

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