Directions:
Combine the eggs, egg yolks and sugar in a heat proof bowl and whisk until smooth and the sugar is dissolved.
Add the lemon juice and lemon zest and mix.
Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens.
This mixture will not curdle, so you don't have to worry about it overcooking a little.
Remove the bowl from the boiling water and add the butter.
Stir until the better is melted.
If your lemon curd is not totally smooth, strain it through a fine sieve or mesh strainer, it will be fine.
This will keep in the refrigerator for up to 3 months.
Submitted by Keldon C. See all my recipes. | December 21st, 2022
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