Lemon Curd

Lemon curd is a thick, soft and creamy, spreadable cream that has a wonderful tart yet sweet flavor. Traditionally it was used as a spread for scones but today it is also used to fill tarts, pies, cakes, and as part of a trifle.

Yield

13 servings

Ingredients

3 eggs
1 cup granulated (white) sugar
1/2 cup fresh lemon juice*
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel*

Directions

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

Additional Information

* Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

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