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.