3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 TBS unsalted butter, at room temperature
1 TBS lemon zest, chopped
Instructions:
Simmer water in a double boiler. If you don't have a double boiler, simmer water in a sauce pan and place a metal or glass bowl on top of it.
Whisk together the sugar and lemon juice until blended.
Whisk in one egg at a time.
Cook, stirring slowly and constantly for 10 minutes to prevent curdling. Mixture will become thick like pudding.
Remove from heat and whisk butter into the mixture until the butter has melted.
Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and refrigerate for up to two weeks.
Serve with scones, biscuits, or on pancakes.
Makes 1 1/2 cups.
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