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Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh lemon juice

  2. 2 teaspoons finely grated lemon zest

  3. 1/2 cup sugar

  4. 3 large eggs

  5. 6 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.

  2. Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).

  3. Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.

  4. Chill for a minimum of 2 hours before using or up to 1 week. ?

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