Lemon Curd

Preamble
"Woman Wooden Spoon Club, New Cooks' Special. Easy to Make Lemon Curd. Eggs and lemons are plentiful now. Here's how to put them together and make a delicious preserve, a good one if you're a new cook, because you don't have to make a large quantity. There's a recipe, too, for an orange variety and some practical suggestions for adding and using curd that will make your everyday cookery a lot more exciting."

Ingredients
4 Lemons
4 Eggs
12 oz castor Sugar
4 oz Margarine

Method

Wash and dry the lemons. Grate off the rind finely with no pith. Squeeze out the juice and strain off the pips. Break eggs one at a time into a cup, then beat them together lightly in bowl. Put the sugar, margarine, grated lemon rind and beaten eggs into a strong saucepan (or a double saucepan can be used). Stir with wooden spoon over very low heat until the margarine is melted. Then stir in the strained lemon juice.

Bring gently just to the boil, stirring, then cook very gently for about 3 minutes, stirring continually, until curd is thick and smooth. Pot up and seal in clean, dry jars.

Remarks

Makes about 1 1/2 lbs.

Curd Ways:

Spoon generously on thick lices of new French bread and butter.

Use to sandwich sponge cakes, plain biscuits and meringue halves together.

Spread over Bakewell tart pastry case before adding the topping; over baked milk puddings then sprinkle with chopped nuts.

Half cook small pastry cases and three quarters fill with curd. Put back in oven.

Whisk a tablespoon into 1/2 pint cold milk to make a refreshing drink.

Have the lemon variety as a filling for lemon meringue pie. Or try making an orange meringue pie with orange curd filling.