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Lemon Curd

March 16, 2014 - Recipes

This is a recipe from Laurier House. Laurier House is a must see on your list when staying at McGee's Inn.  It is only a 5 minute walk from McGee's Inn

Lemon Curd

•  4 lemons
•  2 cups | 500 ml granulated sugar
•  ½ cup | 115 ml butter
•  6 eggs

Grate the rind of two lemons; reserve. Squeeze all the lemons and place both rind and juice into the top of double boiler (over boiling water). Whisk in the sugar, butter and eggs until smooth. Cover and cook, stirring often, until thick; about 20 minutes. Ladle into glass jar. Cool and refrigerate for up to 4 weeks.


This recipe comes from Anita Stewart, Anita Stewart's Country Inns Cookbook, Stoddart, 1987. Anita Stewart, author of numerous cookbooks and other works, lives in Elora, Ontario. For more information about Anita go to www.fooddaycanada.com