Diana's Desserts - www.dianasdesserts.com

Sadie's Lemon Curd #2

in Guest Recipe Book

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Servings: Yield: 1 1/2 cups
I've had good luck with this recipe. The curd has been lovely and smooth and a beautiful color. Making the curd seems to take less time than trying to find a store that sells a good brand....Sadie

3 large eggs
3/4 cup granulated sugar
1 Tbsp. finely grated lemon zest
2/3 cup strained fresh lemon juice
4 Tbsp. butter, chilled and cut into 4 pieces

In top of a double boiler whisk eggs until smooth. Whisk in sugar, lemon zest and lemon juice.

Place over simmering water and cook over low heat, stirring constantly with a wooden spoon until thick and pale yellow - about 7 to 10 minutes. Stir in butter, one tablespoon at a time until thoroughly combined and smooth.

Pour into a small bowl and set over ice, stirring occasionally to cool (I don't always do this). Cover with plastic wrap touching the curd's surface and store in the refrigerator.

Yield: 1 1/2 cups.

Submitted By: Sadie
Date: August 3, 2004

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