 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate. Ingredients:
3 eggs |
2 tablespoons grated lemon rind |
6 tablespoons lemon juice |
1/8 teaspoon salt |
3/4 cup sugar |
6 ounces butter |
Directions:
1. Beat eggs in top of a double boiler
2. Add remaining ingredients.
3. Beat over hot water until it thickens.
4. It will thicken even more as it cools.
5. I usually pour into jars and either can them from here or just put them in the fridge and use it soon enough.
|
|