Ingredients
-
1
-
2
-
1
-
1 1/3
-
4
-
3/4
-
2
-
-
-
-
-
-
-
-
Directions
Lemon Curd,This fresh made lemon curd is delicious and use it alot. Any leftover is delicious spread on bread, scones, or muffins, or for a special treat, spread between thin ginger cookies and top with whipped cream. Lemon curd keeps, covered and chilled, 1 week.,The directions are straightforward. No double-boiler is needed and the texture was perfect without straining. This is as easy as it gets. I love that the recipe uses whole eggs and granulated sugar. The resulting curd is very, very good. Cooking time was considerably longer than 10 minutes but that really isn’t a problem. I just kept cooking till the thickness suited me. Thanks, Marie!
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Steps
|
1
Done
|
Whisk Together Zest, Lemon Juice, Sugar, Eggs and a Pinch of Salt in a 2 Quart Heavy Saucepan. |
|
2
Done
|
Add Butter All at Once and Cook Over Moderately Low Heat, Whisking Constantly, Until Curd Is Thick Enough to Hold Marks of Whisk and First Bubbles Appear on Surface, About 10 Minutes. |
|
3
Done
|
Immediately Pour Curd Through a Fine Sieve Into a Bowl, Then Chill, Covered. |
