Homemade Lemon Curd


Serves: 21

Top your biscuits with the delicious lemon curd. For a lime variation, substitute lime rind and juice for the lemon rind and juice.

Yield: 1 tablespoon serving size
Prep Time:
Cook Time:
Total Time:

Ingredients:

3/4  cup sugar
1 tablespoon freshly grated lemon zest
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter

Directions:

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill 1 hour (the mixture will thicken as it cools).

Note: This recipe yields 1 1/3 cups of lemon curd. It can be stored in an airtight container in the refrigerator for up to 1 month. You can easily double the recipe, and freeze half of it in a heavy-duty zip-top plastic bag for up to 6 months. Thaw in the refrigerator, and use within 1 month.


Source: simmerandboil.cookinglight.com



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