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Lemon Curd
Preparation info
- Yield:
5 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Lemon curd makes an excellent flavoring or filling and can also be used as a sauce by thinning with lemon juice or simple syrup. You will need approximately 8 medium lemons for the juice in the recipe.
Ingredients
1Β½ cups 360 ml - Finely grated zest of
8
Method
- Combine the lemon juice and zest.
- Beat the eggs and sugar together in a heavy saucepan made of stainless steel or other noncorrosive material; do not use aluminum. Add the lemon juice and zest and the butter.
- Heat to boiling over low heat. Cook for a few seconds, stirring constantly, until the curd thickens. Strain immediately. Cool and use as needed.
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