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English Lemon Curd |
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Serves: 3 Print this Recipe4 lemons juiced 4 teaspoons lemon peels grated 5 eggs 1 cup sugar 1/2 cup butter melted Combine lemon juice and peel, eggs, and sugar; beat till smooth. Gradually add melted butter. Transfer mixture to small saucepan and cook over medium heat, stirring constantly, for 5 minutes, or till thickened. Pour into sterilized jars and seal, or cover and refrigerate or freeze. Lemon Curd keeps in refrigerator for 1 week or in freezer for several months. Makes about 3 half-pints. Serve as spread for hot scones, biscuits, toast, or other breads. Lemon Curd may also be used as filling for cake. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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