Lemon Curd

(from AmericnJewl’s recipe box)

From the Joy of Cooking: This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake.

Source: Smitten Kitchen (Adapted from Joy of Cooking)

Categories: dessert, not tried

Ingredients

  • 8 egg yolks
  • 1 1/2 cups sugar
  • 1/4 cup (1/2 stick) butter
  • 3 lemons, zest grated and juiced

Directions

  1. Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken ever-so-slightly. Remove from heat and allow to cool. Cover and refrigerate it to thicken.

  2. This keeps, refrigerated, for about 1 week.

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