LEMON CURD

This is also known as lemon honey. You can use it to make cakes, ice-cream as a filling for biscuits or as a spread on a slice of cake or on your toast. Makes about 3 cups.

6 egg yolks,
100g butter cut into cubes,
juice of 4 med-size lemons,
grated rind of 2 lemons,
1 cup of sugar.

Mix sugar and yolk eggs and place in the top of a double boiler or in a bowl over simmering water. Stir mixture with a wooden spoon until it thickens and leaves a coat at the back of the spoon. Add lemon rind and juice and mix. Cradually add the butter one cube at a time whisking after each addition. when all the butter is added boil for another minute or two.

Pour into clean, hot, dry jars and seal. When cold store in the refrigerator.

lemon curd

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