|Ingredients||2 large or 3 standard||Eggs|
|8 oz||Castor sugar|
|2||lemons grated rind and the juice of just one lemon|
|2-3 oz||unsalted butter|
This is a method using a Pressure Cooker but you can use a microwave oven.
Whisk up the eggs in a liquidiser and place in an oven proof dish of a size that will fit in the pressure cooker. Add the sugar and stir in. Then add the lemon rind, juice and finally the butter in knobs (small pieces).
Cover with two layers of greased proof paper and tie. Put 0.5 pint water in the pressure cooker and a squeeze of lemon. Put the dish on the trivet and bring to 15lb pressure and cook for 10 minutes.
Allow to cool for 10 minutes and then remove the weight and lid. Stir the curd well and then put in warm jam jars or freeze. The curd should have the consistency of thick cream when cool.
Store in a refrigerator for no more than 5 weeks because without preservative it is an excellent medium for growing mould.
My mother used to make this regularly and use it for tarts which we ate on our return from school or at tea time.