This recipe was originally published in the Cairns Post, September 10th 1941
Also known as lemon curd, this is a sweet lemon flavoured spread for sandwiches. You can also use it as a filling in small tarts (use my Mum’s recipe for the pastry), to top off a cheesecake or stir gently into slightly softened ice-cream for a lemon swirl dessert!
- Four eggs
- Half a cup of lemon juice (US or metric cups are fine)
- The finely grated rind of one lemon (2 tablespoons)
- 3/4 cup of sugar
- 80 gm or just under 3oz chopped butter
Put your eggs into the top of a double boiler or a heatproof bowl and whisk together with the sugar.
Set the bowl over a saucepan of gently simmering water and keep whisking until the sugar has completely dissolved.
Once the sugar has dissolved add all the other ingredients.
Keep whisking until the lemon butter coats the back of the spoon – about 20 minutes.
Pour it into a fresh bowl so it doesn’t keep cooking.
Use it as a sandwich spread or a delicious addition to desserts.