Lemon Curd
From lowcountrycook 15 years ago
- 25 minutes to make
- Serves 24
This is another Paula Deen. It has a wonderful sweet/tart mix. I have used it with my fresh fruit tart, on top of English muffins and pound cake. It will last about 3 weeks in the refrigerator. Very easy to make.
Ingredients
- 3 large lemons, juiced and zested (fresh please) shopping list
- 1 cup sugar shopping list
- 4 eggs shopping list
- 1/2 cup butter, melted shopping list
How to make it
- Start heating water in the double boiler
- In a food processor add the sugar and zest and pulse into combined
- Add lemon juice and eggs and process until smooth
- Slowly drizzle in the melted butter
- Pour mixture into double boiler and cook over medium heat for about 5 minutes until thick (It will thicken more as it cools) and the sugar is melted
- Make sure that you stir while cooking (I like heat resistant rubber spatula...a wooden spoon would work well too)
- Pour into jar, let it cool and then refrigerate.
- It will keep in the refrigerator for about 3 weeks
People Who Like This Dish 4
- irishiz Annapolis, MD
- donnacain60 Odessa, TX
- victoriaregina USA, VA
- lowcountrycook Mt Pleasant, SC
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The Rating
Reviewed by 1 people-
Welcome. Keep posting those delicious recipes.
Vickie
victoriaregina
in USA loved it
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