3/4 cup (12 tablespoons) unsalted butter, roughly chopped
Instructions
1. Whisk together lemon juice, lemon zest, sugar, and eggs in a
large heavy bottomed saucepan over medium low heat, stirring as
needed.
2. Bring to a slow simmer and immediately add butter, whisking
constantly until curd is thickened and will stick to the back of a
spoon, about 10 minutes.
3. Strain curd through a small mesh strainer into a medium bowl
with a lid, or cover tightly with saran wrap. Chill for at least an
hour, or until cold. If you don't eat it all in a week (which I have no
idea how you wouldn't), toss it out after 7 days, or freeze it for 3
months.
Originally Submitted
1/23/2013
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