“This recipe comes from the 2001 cookbook, Luscious Lemon Desserts.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy medium saucepan, over medium-low heat, melt butter.
  2. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
  3. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
  4. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
  5. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
  6. Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: