TART - VICTORIA LEMON CURD

By akselden

Ingredients

• 2/3 C. butter
• 2 C. sugar
• 2/3 C. fresh lemon juice
• 3 T. grated lemon rind
• 1/4 tsp. salt
• 5 eggs

Details

Servings 3

Preparation

Step 1

1. Melt butter in the top of a double boiler (if you don't have a double boiler, use a smaller pot over a larger one), over just simmering water.

2. Add sugar, lemon juice, grated lemon rind and salt, and stir until sugar dissolves. Turn off heat.

3. In a large mixing bowl, beat the eggs until frothy. Slowly add 1 C. of the lemon mixture to the eggs, stirring well. Once this has been well incorporated, add the rest of the lemon mixture.

4. Return the egg mixture to the top of the double boiler, stir well, and continue cooking for 25 to 30 minutes over low heat, stirring occasionally, until the lemon curd is thick.

5. Pour the lemon curd into a sieve set over another bowl. Once it has been strained, spoon it into sterile, hot jars. Allow the jars to come to room temperature before refrigerating.