Jo's Lemon Curd

By nancyjcanzi

Ingredients

• This recipe will keep in the fridge for up to 3 weeks.
• 3 large lemons
• 4 ounces of butter
• 1 1/2 cups of sugar
• 3 egg yolks, beaten

Details

Servings 3

Preparation

Step 1

Wash the lemons and grate their rinds.

Squeeze and strain the llemon juice into the top of a double boiler.

Add the grated zest and the butter, sugar and beaten egg yolks.

Cook gently, stirring constantly, til the sugar dissolves, the butter melts and the mixture begins to thicken. This will take about 5 mins. BE CAREFUL TO NOT LET IT BOIL, OR THE EGGS WILL CURDLE.

As soon as the lemon curd had become thick and creamy, remove it from the heat and pour it into a bowl or clean jars. Cover immediately, (otherwise it will form a skin) and refrigerate it as soon as it has cooled slightly.