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Lemon Curd I Recipe

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This recipe for Lemon Curd I is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 or 3 lemons
1/2 cup sugar
3 eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, cut into cubes
Directions:
Directions:
Using a microplane zester, zest 1 of the lemons, then cut all the lemons in half and squeeze enough juice to equal 1/3 cup.
In a double boiler (or a glass bowl over a pan of simmering water), whisk together the lemon zest and juice, sugar, and eggs. Continue stirring as you gradually add a few cubes of butter, allowing time for the cubes to melt before adding more. Once they are all incorporated, continue stirring until mixture has thickened enough to coat the back of a spoon, about 10-15 minutes. Don't allow the mixture to boil.
Remove bowl from pan of water and allow to cool slightly, then place a piece of plastic wrap directly on surface and place in fridge to cool completely.
Personal Notes:
Personal Notes:
While this is the perfect filling for the Gingersnap Tartlet Crust, it also works well as a spread for scones and cookies, or as a filling between cake layers.
It's also great layered into a crepe cake, alternating with Vanilla Pastry Cream, Raspberry Coulis, fresh fruit, cream cheese frosting; whatever seems to go well with lemon.

 

 

 

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