I feel like I’m committing family treachery by sharing this recipe. The photo above is from my Grandmother’s recipe book. Which means it came from her Paternal Grandmother, which makes me the fifth generation to make this incredible recipe, and now I’m sharing it with you.
It’s funny the things we remember about people from our childhood. I remember Grandma always got up at 5am. I’ve no idea why, she didn’t work, but she got up at 5am and she would always have finished her toast with lemon curd before I came down for breakfast. This to me, aged 5 and a half, was a significant characteristic of my Grandmother. I didn’t know anyone else who would get up so ridiculously early. Now as an adult, I can better understand why she’d like to start her day at 5am. Have a couple of hours to herself before anyone else woke up. Potter around in the garden without anyone interfering, listen to the radio, catch up with her reading, and eat her toast in peace. I love having people to stay, but the only thing I don’t like is having my morning routine disturbed. In the morning I get up and put the kettle on, water my plants, make breakfast and catch up on my emails. Beware the guest that tries to chatter with me about the day’s activities before my morning coffee!
This recipe is divine. I have been known to swirl it through crème fraîche, add meringues and freeze it. You know you want to. Otherwise, simply spread on a slice of toast you will wonder why you EVER bought lemon curd from the store. There is no comparison.
In case you can’t read my Grandmother’s writing here’s the recipe!
Grannie Dunning’s Lemon Curd
Juice and grated rind of 4 lemons
250g caster sugar
Using a double boiler, or a bowl set over a saucepan of boiling water, melt the butter together with the juice and rind of the lemons. Dissolve the sugar in the mixture over the water.
Remove from the water and leave to cool for 10 minutes. (If you don’t leave it cool the eggs will scramble! Yuck!)
Beat the eggs together. Place the bowl of lemon mixture back over the boiling water and add the eggs, stirring constantly.
Keep stirring until the mixture is thick enough to coat the back of a wooden spoon.
Pour into sterilised jars and keep refrigerated.