In Italy, Lemon Curd is frequently employed in lemon tarts or as a cake filling. The recipe hails from the Shropshire Women’s Institute, published in the 1960s and attributed to Mrs Eileen Tipton of Church Stretton. Katharine, the director, fondly employs her Mum's old Bain Marie and wooden spoon when preparing it, the very same tools used when her mother taught her the recipe at the age of 10 years old.
Prep Time 2 Minutes
Serves 4
Cook Time 2 Minutes
Difficulty Easy
Ingredients
- 4 Lemons
- 4 Eggs, beaten
- 100g (3.5oz) Butter
- 450g (16oz) Granulated sugar
Method
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Finely grate the lemon rind and strain the juice (optional; if unstrained, remove the pips for desired texture). Be cautious not to include any white pith while grating.
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Place all the ingredients into a double saucepan (Bain Marie or a basin inside a saucepan) over simmering water.
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Stir the mixture until the sugar dissolves and it begins to thicken. Cook for two minutes, allowing the water in the pan to boil. Start timing the cooking only when the mixture starts to thicken.
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Transfer the mixture into sterilized jars.