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Lemon Curd
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3 eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, melted
1 tablespoon grated lemon peel
In a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and
lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is
thickened and reaches 160°. Cover and store in the refrigerator for up to 1
week.
Yield: 1-2/3 cups.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |