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JAMS + PRESERVES

Our recipe for home-made lemon curd is tangy and very lemony. Slather it on bread, use it to fill a Victoria Sandwich, stir it into whipped cream for dessert or just eat it with a spoon. This recipe makes one 300g pot but you can easily double or triple the recipe. It keeps for a week in the fridge in a covered bowl. Make sure to use the freshest eggs.