Lemon Curd
By Delk
Classic recipe but the ingredients in this one are creamed together before cooking to prevent curdling. Can be stored in the freezer. Won't freeze solid.
Rate this recipe
0/5
(0 Votes)
Ingredients
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice
- 1 tsp. grated lemon zest
Details
Preparation
Step 1
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
Cook over medium heat stirring constantly until mixture thickens.
You'll also love
- CHARD AND LENTIL SOUP from Samuel 0/5 (0 Votes)
- Lemon-Ricotta Lasagna 0/5 (0 Votes)
Review this recipe