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Lemon Curd

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Source: Dessert - The Grand Finale

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes about 3 cups

RECIPE INGREDIENTS

4 lemons

12 tablespoons unsalted butter

2 cups sugar

4 eggs

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DIRECTIONS

Finely grate zest (rind) of the lemons and then squeeze their juice.

Melt the butter and sugar in a double boiler. Stir until smooth, do not allow to boil. Add the lemon zest and juice.

Beat the eggs together and then gradually whisk them into the lemon mixture over very low heat until the mixture thickens, about 5-7 minutes.

Pour into sterilized jars. Allow to cool and seal.

The Lemon Curd is best eaten within 1 month of making.

Serving Size = 2T

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes about 3 cups

Calories:

125

Fat. Total:

Protein:

Carbohydrates, Total:

16g

Sodium:

12mg

% Cal. from Fat:

50%

Cholesterol:

51mg

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Lemon Curd

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