 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Wonderful served over cake, gingerbread, etc. It is a great filling for small tarts, cookies, and pastries. This recipe is Tried and True! Ingredients:
4 large eggs |
pinch of salt |
1-1/3 cups granulated sugar |
1/2 stick unsalted butter, room temperature |
2 tablespoons grated lemon peel |
1/2 cup fresh lemon juice |
Directions:
1. In bowl, beat the eggs
2. Place eggs in top of double boiler
3. Stir in remaining ingredients until blended well
4. Cook over simmering water about 30 minutes, stirring frequently until thick and smooth
5. Lemon curd will thicken more as it cools
6. When cool, cover and refrigerate
7. Will keep 2 weeks in refrigerator
8. This makes about 3 cups
9. NOTE: Good to have on hand to dollop on your choice of goodies!
|
|