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Simpson House Inn

Santa Barbara, California

Heritage Recipe

Lemon Curd

This is an old Davies family recipe. It comes from Southeast London, where Glyn was born and his family still lives.

Ingredients
6 ounces sugar
4 egg yolks
1 egg white
2 ounces butter
Grated rind and juice of 1 large lemon

Whip yolks and white well. Melt butter, sugar, lemon juice, and rind in a double boiler. Add eggs; mix well. Cook slowly, stirring constantly until thick (15 minutes). Refrigerate in air-tight jar. Will store 2 weeks if kept refrigerated.

Serve on fresh scones or toast. For a fabulous treat, couple with fresh strawberry jam and cream on scones.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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