Lemon curd is used in lemon merengue pies and tarts; on scones, sandwiches, and biscuits; and makes a great gift. It is impossible to stuff up, so give it a go! Ingredients:Two big lemons 100g butter 175g caster sugar 3 eggs Method:
*For instructions on how to sterilise things, click here. This recipe is from The Cook's Companion, by Stephanie Alexander, published by Penguin Books Australia, 1996.
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