LOCATION: Recipes >> Preserving >> Lemon Curd 12
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Lemon Curd 12
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Lemon Curd
grated rind and juice of one large juicy lemon
3 ounces (6 tablespoons) sugar
2 large eggs
2 ounces unsalted butter
Place the grated lemon rind and sugar in a bowl. In another bowl
whisk the lemon juice together with eggs then pour this over the
sugar. Add the butter cut in little pieces and place the bowl over
a pan of barely simmering water. Stir frequently until thickened,
about 20 minutes. Then cool, store in jars, and put in fridge.
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