Lemon Curd 4 Recipe

  • 3 Eggs
  • 3/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons cold butter, cubed
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
fresh lemon juice
large eggs
lemon zest
Lemon Curd healthy version Recipe
Egg Beaters
finger pinch salt
freshly squeezed lemon juice
lemon zest
Wiggle Worm Dirt Pudding
chocolate instant pudding mix
cold milk
Cool Whip topping
gummy worms

Lemon Curd 4 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com