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Lemon Curd (welsh)

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CATEGORY CUISINE TAG YIELD
Eggs Welsh Preserve, Welsh 1 Servings

INGREDIENTS

4 Lemons
5 Eggs
1 lb Sugar
4 oz Butter

INSTRUCTIONS

(CEULED LEMWN) Scrub the lemons to clean them. Cut the lemons in half
and squeeze out the juice and strain. Grate the rind. Pour the juice
into a double saucepan. Beat the eggs and add to the juice with the
sugar and butter. Stir with a wooden spoon to dissolve the sugar.
Continue heating and stirring until the curd thickens. Put in
sterilised jars and cover. Posted to MM-Recipes Digest V4 #263 by
"ray.watson" <ray.watson@ukonline.co.uk> on Wed, 25 Sep 1996.

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