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After looking at the recipe already on the wiki (found here), I thought I should add this alternative. This classic recipe comes straight from my Grandma and is far, far superior to anything I've had from a supermarket. It also contains just lemons, egg, butter and sugar - so much simpler and better for you.
- Contributed by Chris Whittleston 01:54, 3 January 2009 (UTC)
- Into a large heavy based pan (e.g. the base of a stainless steel pressure cooker) put the butter cut up into small pieces, the sugar and the beaten eggs - that's the yolk (yellow) of 6 and the white of four.
- Add the rind and juice of the lemons. Stirring continuously with a wooden spoon, heat until boiling. The mixture MUST reach the 'jam heat' so if you've got a jam thermometer - great! congrats
- Meanwhile the jars should be placed in a fairly warm oven to sterilize them and prevent cracking when the hot lemon curd is poured in.
- Once boiling, take off the heat and fill the jars.
- Seal immediately with jam pot covers and elastic bands. Job done!
- If the jars are properly sterilized and the curd is kept in the fridge, it can last for years. Enjoy :)
PS As you've got two egg whites left, why not make some meringues?