Sauce & Pickle Recipes > Lemon Curd

This recipe is part of the November 2009 Recipes Menu

Starter - Turnip Soup
Main Course - Beef Carbonnade
Dessert - Lemon Rice Pudding with Lemon Curd

How to make Lemon Curd:
An unmistakably lemony conserve ideal as an accompaniment to rice pudding, sponge pudding or just spread it on your toast at breakfast.


Lemon Rice Pudding with Lemon Curd
grated rind and juice of 2 lemons
3 eggs, beaten
4oz butter
8oz sugar
(see measure conversions for more information)


- Melt the butter in a double saucepan or in a bowl over a pan of simmering water over a gentle heat.
- Gradually add the ingredients little by little, stirring well at the same time.
- Keep stirring until the mixture thickens.
- Remove from heat.