Lemon Curd is very easy to make and has a great variety of uses – use it as a filling for tarts, layer cakes, or spread if on fresh bread or scones. The lemon rind must be finely pared, in large pieces or preferably in one piece, so that it is easy to remove from the curd. Because of the high proportion of eggs in the curd, it should be kept in a cool place for only a few months.
12 oz. butter, cut into small pieces
2 lb. castor sugar thinly pared rind and juice of large lemons 8 eggs, well beaten
Place a large heatproof mixing bowl over a pan half filled with hot water. Put the butter, sugar, lemon rind and juice in the bowl. Set the pan over moderately low heat. Cook the mixture, stirring constantly with a wooden spoon, until the sugar has dissolved.
Using a wire whisk or rotary beater, whisk in the eggs. Continue cooking, stirring constantly, for 35 to 40 minutes or until the lemon curd thickens.
Remove the pan from the heat. Lift the Bowl out of the pan. With a slotted spoon, remove and discard the lemon rind.
Ladle the lemon curd into clean, dry jam jars. Lightly press a circle of grease-proof or waxed paper on to the surface of the curd in each jar.
Cover the jars with jam covers and secure them with rubber bands. Label the jars and store them in a cool, dark, dry place.