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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the butter, sugar, lemon rind and half the lemon juice in the top of a bain marie. | 2. Stir well until the butter has melted & sugar dissolved. Add the remainder of the lemon juice and beaten eggs, continue cooking in the bain marie stirring frequently until mixture has thickened enough to coat the back of a spoon without running off. | 3. Heat your jam jars by filling with hot water then empting just prior to filling. | 4. Fill the jars with the curd then cover immediately with a waxed or grease proof paper disc. | 5. Cover the open jars with a claen cloth until quite cold then fasten the jam pot covers, store in the fridge and use within 8 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
caster sugar	6 -8	ounces		0.0	0.0	0.0	0.0
lemon	2			-	-	-	-
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.