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Lemon curd
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| Artist: |
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| Categories: |
Condiments, Dips & Spreads, Fruits, Lemon, Nuts, Pickles, Spreads & Salsas, Tarts & Pies |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | (1 stick) butter | | 1 1/2
| cup | Sugar | | 1 1/4
| cup | Strained fresh lemon juice | | 4
| | Eggs | | 2
| tbsp | Grated lemon zest |
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Procedures:
| 1 | This versatile sauce is delicious spread on english muffins, makes a wonderful cake or pie filling and is also an easy way to enhance plain yogurt. | | 2 | It has a tendency to darken after about 2 months, so it is best to make only what you can use within that length of time. | | 3 | Makes about 4 ?pint jars melt butter in top of double boiler over simmering water. | | 4 | Add remaining ingredients and blend well. | | 5 | Continue cooking, stirring frequently, until thick and smooth, about 25 to 30 minutes. | | 6 | Ladle into sterilized jars and seal with lids. | | 7 | Bon appetit from the collection of jim vorhei |
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