Throughout my grandmother's life, she kept a small, red A-Z book that she filled with her favourite family recipes, and those that she begged and borrowed from friends. While she died more than twenty years ago, her book has survived inheritance, house moves and even an unfortunate incident with a Springer Spaniel. Its pages contain the recipes for wedding cakes (both my great grandmothers and my own parent's) and even household tips on how to make your own furniture polish (so far untested). This recipe for Zesty Lemon Curd is a favourite. I've used it in cakes, dolloped into natural yoghurt and, of course, slathered onto toast and crumpets. I've zinged it up with the addition of a third lemon and it still sets perfectly - but you can revert to the original two if you prefer.
- 4 ounces unsalted butter (cubed)
- 8 ounces superfine sugar
- 3 large unwaxed lemons (zest and juice)
- 2 large eggs
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Zesty Lemon Curd is a community recipe submitted by sirfrizzers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.