Two 12oz Jars of Lemon Curd I made this morning

Since I got my hens back in early March, this year, we have been the grateful recipients of literally hundreds of eggs.  I have sold some, I have given some away, and I have used lots myself. Having this bounty right there in my garden made me think about different ways I can use eggs, other than the ubiquiotous boiled, poached, scrambled and fried variations. We all use eggs to make cakes, and are familiar with those too, so I thought I would share some less common eggy recipes with you that are favourites here.

Lemon Curd

Ingredients

4 washed unwaxed lemons, grated zest, and juice

4 eggs, whisked to blend

4oz Butter

12oz  White caster sugar

(golden caster is fine too, but it alters the colour of the curd to something less eggy yellow than using white)

Method

Place all the ingredients in the top of a double saucepan, or bowl  standing over a pan of simmering water.

Stir until all the sugar and butter are dissolved.

Continue to heat  gently, stirring, for a further 20 minutes, until the mix has thickened.

Strain into hot  sterilised jars and cover

Makes about 1.5 lbs so prepare the appropriate number of  sterile jars before hand.

Simplicity itself

Enjoy!