LOCATION: Recipes >> Preserving >> Lemon Curd 09
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Lemon Curd 09
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Lemon Curd
1/4 cup finely grated lemon rind
2/3 cup freshly squeezed lemon juice
2 cups sugar
1 cup butter
4 eggs, slightly beaten
Combine first four ingredients in top of a double boiler. Cook
over simmering water, stirring constantly, until butter melts.
Gradually stir about 1/4 of hot mixture into eggs; then add egg
mixture to remaining hot mixture, stirring constantly. Cook over
simmering water, stirring constantly, until mixture thickens and
coats a spoon (about 15 minutes).
Remove from heat; cool. Refrigerate for up to 2 weeks in a tightly
covered glass container.
Serve with pound cake, gingerbread, toast, etc. Also makes a great
filling for tarts or cream puffs (add 1/2 cup whipped cream to 1
cup Lemon Curd).
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