Lemon Curd
From twill10 15 years ago
- 8 minutes to make
- Serves 8
This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.
Ingredients
- 1 cup sugar shopping list
- 1 tablespoon finely shredded lemon peel shopping list
- 1 cup lemon juice (5 large lemons) shopping list
- 3 tablespoons firm butter or margarine, cut up shopping list
- 3 large eggs, slightly beaten shopping list
How to make it
- 1. In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
- 2. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
- 3. Store covered in refrigerator up to 2 months.
- Key Lime Curd:Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.
The Rating
Reviewed by 6 people-
Five forky! i use butter because margarine is too plastic for our stomach and is use to stop cow from giving more milk, but this is a great recipes!
goodeat
in Benton loved it
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High 5!!!
cuzpat
in Sikeston loved it
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Much better than store bought!
fishtrippin
in Estelline loved it
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