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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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A Lemon Curd that can go with almost any of your baking needs. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice. Ingredients:
3/4 cup sugar |
1 tablespoon grated lemon rind |
2 large eggs |
2/3 cup fresh lemon juice (about 3 large lemons) |
2 tablespoons butter or 1/2 cup margarine |
Directions:
1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minuets).
2. Stir in lemon juice and butter; cook for 5 minuets or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
3. Cool.
4. Cover and chill. The mixture will thicken as it cools.
5. Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double this recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use with in 1 week of thawing.
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