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Lemon Curd
- Serve
4 to 6
unless otherwise stated. - Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Ingredients
½ cup 1 stick 1¼ cups
Method
Put the butter, sugar, and the lemon zest and juice into a double boiler, or into a bowl set over a saucepan of barely simmering water. Stir the mixture with a wooden spoon until the sugar has completely dissolved.
Remove the pan from the heat and strain in the beaten eggs. Replace the saucepan over a low heat and stir the contents until the mixture thickens and coats the back of the wo
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