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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. From Gourmet, 1999. Also, to be used with my recipe for Lemon Cream Cheese Coffee Cake or Meringue Kisses! Ingredients:
3 lemons |
3/4 cup sugar |
2 large eggs |
1/2 cup unsalted butter |
Directions:
1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
2. In a metal bowl whisk together zest, juice, sugar, and eggs.
3. Cut butter into 4 pieces and add to mixture.
4. Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
5. Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
6. Serve lemon curd warm or chilled.
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