Edith Paine’s Lemon Curd

Lemon_curd2_4

A lot of people asked for the Lemon Curd recipe. Here’s my great-grandmother’s recipe from Yorkshire.

Edith Paine’s Lemon Curd

2 Whole Eggs
2 Egg Yolks
1 to 1 1/2 cups of sugar, depending on taste
Grated rind of 4 large lemons (6 teaspoons)
2/3 cup fresh lemon juicse
1 cup melted butter

Combine whole eggs, egg yolks, and sugar; beat with an electric mixer 3 to 5 minutes.

Stir lemon rind, lemon juice, and melted butter. Beat 1 to 2 minutes longer to blend thoroughly.

Pour mixture into the top of a double boiler. Cook, stirring cinstantly over hot, not boiling, water until mixture thickens. Remove from heat. Cool thouroughly, spoon into jars, and then cover tightly. Let them cool before refrigerating.

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