This photo from here (I forgot to take a photo last night)
I made lemon curd yesterday and though I would post the recipe
2 lemons zest and juice
1/2 cup sugar
2 teaspoons butter
basically whisk constantly while bringing to the boil, (you don’t want eggy bits cooking on their own) and then lightly boil for 5 mins and pour into clean warm bottles. This amount makes one bottle but you can just multiply the recipe to make more. It was very easy and quick to make, only about 15 mins work all up at a maximum.
I got this off a blog (can’t remember who sorry) and thought I would make it as I had homegrown lemons from my grandpa to use up and free range eggs in the fridge and the markets are on this weekend so I will be getting more! The smaller butter method will keep in the fridge for a few weeks and and they said if you want to keep it longer replace the 2 teaspoons butter with 2 table spoons of butter and it will keep up to 12 months unopened and then the same.
Can’t confirm the storing ability, but can confirm the yumminess. Great use for eggs and lemons. A friend and I had some on banana bread yesterday and it was delicious.
There will be more posted tomorrow with developments at my house...so long as I can get a photo taken in the morning. You have to guess what of!