Fresh Lemon Curd
12 Tbs. butter softened
2 cups sugar
4 large eggs
4 egg yolks
1 1/2 cups fresh squeezed lemon juice
2 bsp. lemon zest
Yields 4 cups
Beat butter and sugar in mixer. Add eggs and yolks slowly. Beat for 1 min.
Add Lemon juice.
Mixture will loook curdled.
Cook on low heat until mixture looks smooth. Mixture will no longer appear curdled.
Increase to medium heat stir constantly about 15 mins. until mixture thickens.
Transfer to a large bowl and cover with plastic wrap to avoid skin from forming on top.
Once cooled transfer to canning jars or use.
Curd is good for 1 weeek in the refrigerator or 2 months in the freezer.
Adapted from finecooking.com
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