Recipes > Desserts > Lemon Curd

Lemon Curd


  • 1 pint of cream
  • whites of 6 eggs
  • 1 1/2 lemons
  • sugar


To the cream, when it boils, put in the whites and lemon; stir it until it comes to a tender curd. Then put it into a holland bag, and let it drain till all the whey is out of it; beat the curd in a mortar with a little sugar; put it in a basin to form; about two or three hours before you use it, turn it out, and pour thick cream and sugar over it.


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The Lady's Own Cookery Book (1844).

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