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Lemon Curd

Budget.Gourmet's picture
Ingredients
  Eggs 3
  Sugar 1 Cup (16 tbs)
  Unsalted butter 8 Tablespoon, melted (1 stick)
  Fresh lemon juice 3⁄4 Cup (12 tbs)
  Lemons 3 , zest minced or finely julienned
Directions

In a heavy saucepan, stir the eggs and sugar with a wooden spoon until they are smooth and light in color.
Add the melted butter and lemon juice, stir to mix well, and set the pan over medium-low heat.
Stir the mixture continuously until it is thick and coats the back of the spoon, about 6 to 8 minutes.
It is important not to cook this mixture too quickly or the eggs will scramble.
Stir in the lemon zest, and scrape the mixture into a clean glass jar.
It will keep for at least 1 month in the refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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1 Comment

Anonymous's picture
What size jar/s...more info needed..???