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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup sugar -- or 1/3 cup honey

  3. 4 eggs

  4. 1 egg yolk

  5. 1/2 cup fresh lemon juice

  6. 3 tablespoons lemon peel -- grated

Instructions Jump to Ingredients ↑

  1. Preparation : Melt butter in a double boiler over simmering water. Add sugar; stir until dissolved. Using a wire whisk, beat in eggs, egg yolk, lemon juice and peel. Cook over low heat, stirring, until mixture thickens. Do not overcook, as curd may curdle and separate. Remove from hot water. Cool 5 minutes. Pour into containers and seal. Refrigerate for up to 2 weeks. Serve with muffins, scones, english muffins, or toast.

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