Lemon Curd - 1 Recipe - Cooking Index
Lemon Curd - 1 Recipe - Cooking Index
| 1 | Lemon (large) | |
| 3/4 cup | 148g / 5.2oz | Butter or margarine |
| 1 cup | 198g / 7oz | Sugar |
| 3 | Eggs |
From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
In double boiler over hot, not boiling, water, or in heavy 2-quart saucepan over low heat, stir lemon juice, lemon peel, butter or margarine, and sugar until butter melts.
In small bowl, beat eggs slightly. <- Do not skip this step. Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle). Refrigerate.
NOTES:
I noticed the Lemon-Swirl Cheesecake called for lemon curd in the recipe, so I thought I would pass on the recipe I have used to make lemon curd. It makes an excellent filling for cakes, and I love it with peanut butter on a sandwich. This recipe is from the New Good Housekeeping Cookbook
Source:
Allyson Tripp
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