In Italy, Lemon Curd is often used in lemon tarts or as a cake filling. This is the Shropshire Women’s Institute recipe, published in the 1960s and credited to Mrs. Eileen Tipton of Church Stretton. I love that I use my Mum’s old Bain Marie and wooden spoon to make it – the ones she used when she taught me this recipe when I was about 10 years old!
Prep Time 2 Minutes
Cook Time 2 Minutes
- Lemons, 4
- Eggs, 4 beaten
- Butter, 100g/ 3.5oz
- Granulated sugar, 450g/ 16oz
- Grate the lemon rind very finely and strain the juice (optional, I just remove the pips as I like the texture the juice gives if unstrained). Care should be taken not to get any of the white pith of the lemons when grating.
- Put all the ingredients into a double saucepan, (Bain Marie or a basin inside a saucepan) over just boiling water.
- Stir the mixture until the sugar has dissolved and it begins to thicken. Cook the mixture for two minutes allowing the water in the pan to boil. Do not begin to time the cooking until the mixture starts to thicken.
- Put into sterilized jars.