Tangy Lemon Curd
Ready In: 50 mins
Serves: 10
Yields: 3 cups, approximately
Ingredients
- 4 lemons
- 5 eggs
- 9 ounces unsalted butter or 9 ounces margarine
- 14 ounces sugar
Directions
- Extract the juice of the lemons, and then grate the rind very thinly.
- Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and sugar into the top of a double boiler.
- Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.
- Strain into sterilized jars and cover.
- Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time.
- Store in a fridge.
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