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1. Use a double saucepan or a 2 pint basin placed within a large saucepan.
2 Into the basin grate the zest from the lemons, squeeze juice, add the sugar and
the butter. Place the basin into the saucepan containing boiling water (approx.
3. Stir the lemon, butter and sugar until the sugar is dissolved. Beat the eggs
lightly and fold them into the lemon, butter and sugar and stir until a custard consistency.
Warm jars and bottle.
4.These quantities will produce between 1lb to 2lb lemon curd depending upon size
of the eggs and lemons. Refrigerate as there are no preservatives added.