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.
hooray, merci! I hopeour friends with lemons trees still have too many so I can take some off their hands…
Thanks for sharing the recipe, it sounds like a fun one to try! I’ve never had lemon curd, what do you put it on? Scones?
Yes, Robin. Scones, toast, fresh bread. My mom often puts them in tart shells with a raspberry on top.
Thank you for sharing your recipe! Mine is a little different, and I’m eager to try yours…
I have to confess I just eat by the spoonful!
ooh! thank you so much – i adore lemon curd.
Yea! Thank you!!! Can’t wait to try it!!!
this is really cute.