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Recipes:#11:Lemon Curd:By Kaynek

Lemon Curd:

1/2 cup ( 1 stick ) of butter
2 cups sugar
2/3 cup fresh lemon juice ( about 4 large lemons )
Grated rind of 2 lemons 4 large eggs,
lightly beaten pinch o salt

1. Melt the butter in a small saucepan over low heat.
Remove from the heat and add the sugar, lemon juice, lemon rind, eggs and salt.
Mix thoughly.
Cook over moderate heat, stirring constantly until the mixture thickens-about 8 minutes.
DO NOT let it boil.
2. Strain the mix through a sieve into a bowl and discard the solids. Let cool for 5 minutes, then spoon the lemon curd into a clean jar and let cool to room temperature; cover. Will keep 1 month refrigerated. yield: 2 1/2 cups

Lemon Links