“Lemon curd is perfect to spread on toast or pancakes in the morning as a cake or tart filling, or as a topping for ice cream. When refrigereated, it will keep well for about two weeks. Deliciossso!!!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place butter into a metal bowl and set over simmering water in a wide saucepan or skillet. When melted, add the lemon peel, lemon juice and sugar.
  2. Using an electric beater or whisk, beat in the egg yolks and the whole egg while the mixture continues to cook. Whisk until thick and smooth, about 20min. Mixture should be as thick as any cooked pudding.
  3. Cool. Turn into jars and cover. Refrigerate until ready to use.
  4. Good served as a filling for whtie cakes, meringue layers, or sweet yeast rolls and danish pastry, or mixed with whipped cream to fill tiny dessert cream puffs.

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