We have been making jams and other preserves for years but someone asked me about my lemon curd, it is a beautifully simple thing to make and we found the recipe in a book called "The Kenya Settlers Cookery Book and Household Guide"
Quick and easy lemon curd
4 lemons
3 eggs
1lb sugar
2oz butter or marge
Grate the zest of all 4 lemons and squeeze the juice into a double boiler along with the sugar and butter, whisk the eggs and add them to the mixture and cook for 20 minutes, stirring constantly, until the lemon curd is skeining, the curd should then be put in ready warmed jars* and sealed, allow to cool and store in the fridge.
* I usually put the clean jars in the oven gas mark 6 for 5 minutes to make sure they are sterile nb don't do this to the lids
A Pyrex bowl works well as a double boiler! Simmer a few inches of water in a saucepan. stack bowl on top of a saucepan, making sure the bowl fits snugly.
I will also add my super orange marmalade recipe (Courtesy Mrs Willies, Worcestershire)
Quick and easy Marmalade
2lb of Seville oranges
4lb of sugar
Place the whole oranges in 3 pints of water and boil until the liquid has reduced to one and a half pints, remove oranges and cut them in half, scoop the insides into a seive and press as much of the pulp through as you can discarding the rest, cut the skins into as thin or fat chunks as you like and put both back into the water along with the sugar and boil until skeining, the put into previously warmed jars*
