Growing up in Spain, one year around the age of 12 I took an extra curriculum class at the school. The class was of the English language. I already spoke English at home but because I was only speaking it at home I remember having difficulty with spelling so my mom thought that it would be good for me to take it. Well, the teacher was a young woman form Spain who had learned the language in England. She spoke with a traditional British accent and one day she shared with us a recipe she got I guess from her visits to England. I don't know what exactly made me try to make this myself at such a young age, but the matter of the fact is that I remember following this recipe to the letter and was amazed at my own results. Ever since my love for Lemon Curd remains true!
INGREDIENTS
4 Lemons
4 Eggs
Half cup of butter
1 1/2 cup of sugar
Grate lemon rinds and squeeze the lemon juice of the four lemons and strain it then. Mix and beat the eggs till foamy. In a double boiler combine the lemon juice with the butter and the sugar until it is all melted and dissolved. Then add the eggs but first make sure to strain these, then stir vigorously until the water is boiling and the curd is smooth, thick and creamy, about 20 minutes. It will be very hot but do not let it boil or the eggs will curdle.
Pour the curd into small, hot, clean jars and allow to cool before covering like you would jam and storing in the refrigerator. It will keep for 8 weeks.
