Lemon Curd

"A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
6
Yields:
2 cups
Advertisement

ingredients

Advertisement

directions

  • Beat eggs in top of a double boiler
  • Add remaining ingredients.
  • Beat over hot water until it thickens.
  • It will thicken even more as it cools.
  • I usually pour into jars and either can them from here or just put them in the fridge and use it soon enough.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes