- 1 cup butter
- 2 cups sugar
- 3 Eggland's Best Eggs, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until thickened, stirring occasionally. Pour into containers. Store in the refrigerator. Spread over scones, biscuits or toast. Yield: 3 cups.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Curd(2)
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This recipe comes in handy for a recipe that call for lemon curd. It saves on the expense and hassle of going to the store. We all love it on gingerbread! Thanks for the recipe!
This come in handy when a recipe calls for lemon curd. It saves on the expense of having to go to the store for it. The kids love it. Thanks for the recipe!