Lemon Curd
December 30, 2007
Lemon Curd
(makes 2 cups)
2 teaspoons of grated lemon peel (optional)
1 cup lemon juice
4 eggs, beaten
1/2 cup butter, cut in pieces
2 cups sugar
1. Combine lemon peel, lemon juice, eggs, butter and sugar in top of double-boiler.
2. Place over simmering water and stir until completely mixed and sugar is dissolved.
3. Continue to cook, stirring occasionally, until thickened and smooth. (Indirect slow cooking is required so eggs don’t curdle the sauce.)
4. Pour while hot into an airtight, heat proof container. Cool completely and cover. Store in refrigerator for up to 2 weeks.
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Entry Filed under: Jams and Spreads. Tags: lemon, lemon curd.
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1.
Kate Mallia | June 12, 2008 at 2:19 pm
This recipe is easy, works well and we are really enjoying the results. I found your site when I keyed in jams and spreads and I will be referring to it alot this summer/autumn when my fruit is ready. Thank you.
2.
Teapots n More | August 11, 2008 at 8:59 am
Hi Katie,
We’re glad you like the recipe! Our freezer jam is a tried and true recipe from “Grandma Dorothy”. She was a great cook and her loving influence lives on. Thank you for taking the time to share your thoughts.