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Lemon Curd II Recipe

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This recipe for Lemon Curd II is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbl. plus 2 tsp. finely grated lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
Pinch of salt
1 3/4 sticks (14 tbl.) unsalted butter, cut in small pieces
Directions:
Directions:
Place first 5 ingredients in saucepan and mix together; add butter. Cook over medium low heat about 10 - 15 minutes until thickened; force through a sieve into a bowl. Cool, then refrigerate. Spoon into small canning jars to present as delicious gifts to your friends.
Personal Notes:
Personal Notes:
I have an ongoing love affair with the deliciousness and versatility of lemon curd; therefore I've offered two versions in this cookbook. This one, from Ruth Reichl, is a little easier and yields more than the first one, but they're both heavenly.
Try slathering this on a Gingerbread Cookie, or put a generous amount on half of a freshly baked, hot-out-of-the-oven Orange-Cranberry Scone--the flavor is amazing.

 

 

 

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