Homemade Lemon Curd
Top your biscuits with the delicious lemon curd. For a lime variation, substitute lime rind and juice for the lemon rind and juice.
Yield: 1 tablespoon serving sizePrep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 | cup sugar |
| 1 tablespoon | freshly grated lemon zest |
| 2 | large eggs |
| 2/3 cup | fresh lemon juice (about 3 large lemons) |
| 2 tablespoons | butter |
Directions:
1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill 1 hour (the mixture will thicken as it cools).
Note: This recipe yields 1 1/3 cups of lemon curd. It can be stored in an airtight container in the refrigerator for up to 1 month. You can easily double the recipe, and freeze half of it in a heavy-duty zip-top plastic bag for up to 6 months. Thaw in the refrigerator, and use within 1 month.
Source: simmerandboil.cookinglight.com
