English Country House Lemon Curd
Yield
1 cupPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
cut up |
|
| 6 | tablespoons |
sugar
|
|
| 3 | large |
egg yolks
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
cut up |
|
| 9E+1 | ml |
sugar
|
|
| 3 | large |
egg yolks
|
|
| 45 | ml |
lemon juice
fresh |
|
Directions
Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
Pour through a fine mesh strainer into a sterilized glass jar.
Cover airtight and refrigerate when cold (mixture will thicken as it cools).
