No special equipment is needed to make this wonderful dessert sauce.
12 tablespoons Sweet Butter
2 cups Sugar
Finely grate the lemon zest (rinds of the 4 lemons) and set aside. Juice the lemons in a separate bowl. In a double boiler, melt the butter and sugar stirring until smooth. Do not allow to boil. Add the lemon zest and juice. Beat the eggs together and then gradually whisk them into the lemon mixture over very low heat until the mixture thickens – this should take about 5 to 7 minutes but if it is taking longer, then increase the heat slightly. (Be careful because you do not want scrambled eggs) Once it has thickened, pour the mixture into sterilized jars. Allow to cool and then seal. The lemon curd is best eaten within 1 month of making.
As a serving suggestion, you can serve this along-side our Lemon and Blueberry Buckle recipe topped with our Lemon Curd Crème Fraiche recipe, or on our Fruit Salad recipe, or even on toast or an English muffin.