Lemon Curd

Lemon Curd
(makes 2 cups)

2 teaspoons of grated lemon peel (optional)
1 cup lemon juice
4 eggs, beaten
1/2 cup butter, cut in pieces
2 cups sugar

1. Combine lemon peel, lemon juice, eggs, butter and sugar in top of double-boiler.

2. Place over simmering water and stir until completely mixed and sugar is dissolved.

3. Continue to cook, stirring constantly, until thickened and smooth. (Indirect slow cooking is required so eggs don’t curdle the sauce.)

4. Pour while hot into an airtight, heat proof container. Cool completely and cover. Store in refrigerator for up to 4 weeks.

This is an excellent video for lemon curd technique whether you add the butter at the beginning or end. Start the video at about 5:04 for the Lemon Curd instruction.

SERVING TIP: Lemon Curd makes an excellent spread for scones, but it can also be used as a filling for tarts or between cake layers.

GIFT TIP: Give small jars or containers, either glass or plastice, of homemade lemon curd as a hostess gift or party favor. Your guests will be delighted!

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.

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