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EASY LEMON CURD Recipe

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This recipe for EASY LEMON CURD is from Barbara's Cookbook, 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:  
3 Large Eggs
2 Large or 3 small lemons
½ cup butter
1 cup Sugar
1 pinch of Salt
Directions:
Directions:
Wash lemons, and grate very thin strips of rind from the outside. Cut lemons in half and squeeze out juice. Remove any seed pips and set aside. Beat the eggs gently and mix in lemon rind and juice, butter, sugar and salt. Place in top of a double boiler (a heatproof bowl placed over hot water will also work) and heat gently, stirring occasionally until the sugar has dissolved and micture thickens. If curd seems too thin at this point, you may add another beaten egg yolk. Pour lemon curd into small sterilized jars and cover with sterilized lids. This recipe stores well in refrigerator for up to three months. Makes approximately 2 cups or one pint. Can be used as lemon meringue pie filling, or spoon over waqrm lemon or vanilla pound cake for dessert.

 

 

 

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