Ingredients
- 3 egg yolks
- 1/2 cup sugar
- juice of 2 lemons
- 4 tablespoons unsalted butter, cut into small pieces
Directions
whisk egg yolks and sugar together in a heavy-bottomed saucepan. Stir in lemon juice. Place pan over low heat. Add butter pieces and stir constantly until mixture begins to thicken. Remove pan from heat. Pour lemon curd into a mixing bowl. Cool. Cover with plastic wrap. Refrigerate overnight. Makes about 3/4 cup.
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Submitted 6/13/05.
Source: House Beautiful, August 1998
Submitted By: Sheila Nelson
nednelson@msn.com
Lemon Curd