Lemon Curd


3 large eggs

1 cup sugar

½ cup fresh lemon juice (about 2 lemons)

¼ cup butter, cubed

1 Tbsp. lemon zest



In a small, heavy saucepan (not copper or aluminum), over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest. Cook whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl and cool for 10 minutes. Refrigerate, covered, until cold. Store in the refrigerator for 1-2 weeks. Can also be frozen in plastic freezer bags or mason jars u to a year. 


via Taste of Home

No comments:

Christmas Countdown