One of my dear readers asked me if I would share my Lemon Curd recipe. This one is so easy you could just about do it in your sleep! I love it – I think sterilising the jars probably takes longer than making this sticky sweet treat 🙂
You will need:
Juice and finely grated rind of 4 medium-sized lemons
500g Castor sugar
5 eggs, beaten
*Mix all the ingredients in a food processor, then pour into a pan and cook over a medium heat. * Stir all the time until the mixture boils.
* Bottle in hot, sterilized jars.
* This curd has a shelf life of 2 weeks, but will keep for up to a month in a refrigerator.
Have a wonderful Thursday everyone 🙂