Lemon Curd 4 Recipe

Ingredients
  • 3 Eggs
  • 3/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons cold butter, cubed
Directions
Set up pan with water for double boiler. Combine in top bowl, all ingredients except butter. Whisk and stir to mix. Cook over simmering water 8 to 10 minutes until it thickens to bright yellow sauce with the consistency of lightly whipped cream. Remove from heat and stir in butter a few cubes at a time, whisking until butter melts before adding more. Cool to room temperature and transfer to a glass jar. Store in refrigerator up to 2 weeks. This is great with Bootsie's Pound Cake, over gingerbread, or as a cake filling.
Similar Recipes
Lemon Curd Tartlets
fresh berries
lemon curd filling
Lemon Bundt Cake with Lemon Glaze
Rating of 5 out of 5.0 stars
(4
CAKE
eggs
fresh lemon juice
GLAZE
Lemon Curd
butter
fresh lemon juice
large eggs
lemon zest

Lemon Curd 4 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com