Lemon Curd

I treated myself to a revised and updated Good Housekeeping Step by Step Cook Book. I still own and use the one my Mum gave me when I left home (1957 edition). It is looking decidedly dog eared so when I spotted the new and shiny copy in a sale I had to have it.

Thumbing through it I stumbled across the following recipe. It is so pleasingly simple and effortless to make also very few ingredients required so fairly instant gratification to be had with this.

Ingredients:

4 lemons
100g butter
4 eggs - the best you can find - I like Burford Browns for this recipe as they have a really rich colour yolk.
350g caster sugar.

Method:

In a double boiler ( a bowl that you can place over a saucepan of simmering water ) place the juice and zest of all the lemons. Cut the butter into small cubes and add that and the eggs and sugar to the bowl. So far so simple.
Place over your ready simmering water and stir until the sugar disolves. Heat gently without boiling for 20 minutes. You can give it the occasional stir. Keep an eye on it as you don't want to boil the mixture. Once you have your mixture ready strain it into jars. You will have around 700g of curd so one large or two small jars should be enough. The curd can then be stored in the fridge for two weeks.

This curd is lovely on white bread and butter, spooned liberally from the jar.