Recipes.

Over the years I’ve used many recipes, but my favourite is an old one passed down through the family.

It doesn’t have an official date but it obviously belongs to the 1940s.
Lemon Curd is to be made in a double pan (which has also been passed down and is still intact)

Take:-

2 Lemons

2 Tablespoonfuls of dried egg or 2 whole eggs.

8oz Sugar

3 oz Margarine.

Put margarine into a double pan.

Grate lemon peel finely on to the sugar. Squeeze juice from lemons.

Add these to margarine and allow all to dissolve.

Reconstitute the dried eggs (or beat whole eggs) and add,

stirring all the time until it thickens.

Pour into jars.

I often follow these instructions and the result is the best lemon curd I’ve ever tasted.