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Jam and preserves

Lemon curd

Makes about 500g/ 1½lb.

Ingredients

50g/2oz butter or margarine
3 eggs
200g/8oz sugar
1 large or 2 small lemons

Method

1 Melt the margarine or butter in a double pan. If you do not have a double pan, place a large bowl over a pan of water.
2 Wash and dry the lemon. Grate the rind finely, then squeeze out the juice. Add this to the pan. Then add the sugar
. 3 Beat the eggs and add to the pan. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Keep the water just below boiling point.
4 Pour into clean, warm, small jars. Keep in a cold place and eat within 2 weeks.