Ingredients Jump to Instructions ↓

  1. 1 Lemon (large)

  2. 3/4 cup 148g / 5 1/5oz Butter or margarine

  3. 1 cup 198g / 7oz Sugar

  4. 3 Eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In double boiler over hot, not boiling, water, or in heavy 2-quart saucepan over low heat, stir lemon juice, lemon peel, butter or margarine, and sugar until butter melts. In small bowl, beat eggs slightly. <- Do not skip this step. Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle). Refrigerate. NOTES: I noticed the Lemon-Swirl Cheesecake called for lemon curd in the recipe, so I thought I would pass on the recipe I have used to make lemon curd. It makes an excellent filling for cakes, and I love it with peanut butter on a sandwich. This recipe is from the New Good Housekeeping Cookbook


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