- 4 large eggs
- 2 cups sugar
- 1 cup butter, melted
- 2/3 cup lemon juice
- 3 tablespoons grated lemon zest
- 1/8 teaspoon salt
- Scones, biscuits or English muffins
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, zest and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Serve chilled with scones, biscuits or English muffins. Yield: 3-1/2 cups.
Reviews forQuick Lemon Curd
"This was the first time I had ever tasted or made lemon curd. The taste was fabulous! easy to make and it was so pretty. I made the curd for my friends, and was very proud to give this beautiful gift for Mother's Day."