Depending on where you come from you will know this by wither of the 2 names above. I grew up calling it Lemon Cheese and then moved to a different part of the UK to find it was known as Lemon Curd. But whatever you call it, it is still delicious. This recipe is my dad’s Jim Tysoe and it just never fails.

This recipe will make 2-3 standard jars of curd.

Ingredients

4 Lemons, rind and Juice
4 Eggs
110g/4oz Butter
450g/1lb Sugar

Method

1. Grate the rind of the lemons and squeeze out the juice.

2. Put the sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.

3. Stir with a wooden spoon until thick and curd coats the back of the spoon.

4. Pour into warm sterile jars, cover, seal and label.

5. Refrigerate.

Tip from Grandma:

To sterilize your jars, put them and the lids in a warm oven and leave there until ready to use.

Note from Grandma:

When we are in the USA my husband loves to dip Gram crakers into the jar of curd. When in the UK he uses digestive biscuits. Me I love it on a piece of bread and butter……..