Lemon Curd II is a traditional British recipe for a classic preserve made from eggs and butter flavoured with lemons. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Curd II.
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A classic British recipe for a preserve of sweetened lemon zest and lemon juice that's thickened with butter and eggs in a bain marie (double boiler) until creamy and set before being potted in jars shown in a jam jar spooned into a bowl.
Rub the sugar cubes over the surface of the lemons so they pick up as much of the lemon flavour as possible then set aside before juicing the lemons.
Add the butter to the top of a bain-marie (double boiler) and when it has started to melt add he sugar and the lemon juice. Beat the eggs well then strain into the bain-marie. Cook over moderate heat, stirring constantly, until the mixture is very thick.
When ready allow the lemon curd to cool very slightly then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store in a cool place until needed.
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