Lots of guests have asked George for the recipe for his lemon curd, (and who can blame them, it’s delicious). We didn’t have a copy written down but as promised here it is:
50g unsalted butter
100g Caster sugar
4 free range eggs
Squeeze the juice of the 4 lemons.
Melt the butter in a dish over a pan of simmering water.
Add the lemon juice and sugar and stir until dissolved.
Beat the eggs and add them to the mixture in the pan – slowly. Keep stirring the mixture as you add the eggs.
Once the beaten eggs are fully incorporated, leave the bowl over the pan of hot water and stir occasionally. After about 20 minutes the mixture will thicken.
While you are waiting for this sterilise your jars in the oven at
120 degrees Centigrade for 10 minutes.
Once the mixture has thickened pour it into your jars and seal them. The curd will keep in the refrigerator for 3 weeks or more.*
You can also use a mixture of lemons and limes.
*if you can resist it!