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LEMON CURD Recipe

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This recipe for LEMON CURD is from Clan Uisdean Favorites, 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:  
Makes 2 cups

Zest of 2 large lemons, finely grated
Juice from 2 large lemons, strained to remove pulp and seeds
1⅓ cups granulated sugar
3 large eggs, slightly beaten
5⅓ tablespoons (⅓ cup) unsalted butter
Directions:
Directions:
In the top of a double boiler, combine lemon zest, strained lemon juice, sugar and eggs. Lightly whisk together until well blended, about 30 seconds. Place pan over simmering water and cook, stirring constantly, until thickened and smooth, about 5 minutes. (It should coat the back of a spoon) Do not allow mixture to boil or it will scramble eggs. Remove from the hot water and stir in the butter, a little at a time, until blended. Mixture will continue to thicken as it cools in the refrigerator. Store in a container covered with a lid or plastic wrap to keep film from forming. Chill thoroughly (3 hours) until ready to serve.
Personal Notes:
Personal Notes:
This is good with so many different things. On scones, biscuits, blended with whipped cream as a topping for cakes and the list goes on. My Granddaughter prefers it with a spoon right out of the jar.

 

 

 

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