Lemon Curd
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Keeps for months; use to fill pastry or between layer cakes.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 46. The excerpt below is the record exactly as published.
Lemon Curd. cup. butter: 2 lemons. 1 cup sugar. Zanes eS: Wash lemons, grate the yellow rind. Put rind, lemon juice, butter and sugar into a saucepan, stir until Sugar is dissolved, then add the beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.